CN113424869A - Preparation method of low-sugar lactobacillus beverage and product thereof - Google Patents
Preparation method of low-sugar lactobacillus beverage and product thereof Download PDFInfo
- Publication number
- CN113424869A CN113424869A CN202110482350.6A CN202110482350A CN113424869A CN 113424869 A CN113424869 A CN 113424869A CN 202110482350 A CN202110482350 A CN 202110482350A CN 113424869 A CN113424869 A CN 113424869A
- Authority
- CN
- China
- Prior art keywords
- low
- beverage
- sugar
- lactic acid
- acid bacteria
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C3/00—Preservation of milk or milk preparations
- A23C3/08—Preservation of milk or milk preparations by addition of preservatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/15—Use of plant extracts, including purified and isolated derivatives thereof, as ingredient in dairy products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Biophysics (AREA)
- Non-Alcoholic Beverages (AREA)
- Tea And Coffee (AREA)
Abstract
The application relates to the field of fermented dairy product processing, in particular to a preparation method of a low-sugar lactobacillus beverage and a product thereof. The preparation method of the low-sugar lactic acid bacteria beverage comprises the steps of preparing a milk-containing beverage, inoculating active lactic acid bacteria, fermenting and filling, wherein the step of preparing the milk-containing beverage comprises the following steps: adding aloe extract, black tea extract and skimmed milk powder into drinking water, stirring, adding phospholipid, guar gum, sodium carboxymethylcellulose and sweetener, and stirring to obtain milk-containing beverage; the content of the sweetener in the low-sugar lactic acid bacteria beverage is not higher than 1 wt%. The aloe extract and the dark green tea extract are compounded, so that the growth of mixed bacteria can be inhibited, and the activity of active lactic acid bacteria can be maintained for a long time; the combined action of the aloe extract, the guar gum and the sodium carboxymethylcellulose improves the stability of the system, so that the low-sugar lactobacillus beverage is not easy to have obvious phenomena of elutriation, delamination, precipitation and the like.
Description
Technical Field
The application relates to the field of fermented dairy product processing, in particular to a preparation method of a low-sugar lactobacillus beverage and a product thereof.
Background
With the increasing emphasis on health-care functionality and multiple nutrition of food, it is becoming a trend to add some nutritional or functional raw materials into milk beverage to produce novel milk beverage. The low-sugar lactic acid bacteria beverage is a fermented acidic milk beverage containing live lactic acid bacteria, and the active lactic acid bacteria 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 preparation of the low-sugar lactobacillus beverage is easy to cause secondary pollution in the filling process, so that the prepared low-sugar lactobacillus beverage contains other mixed bacteria except active lactobacillus, the inactivation of the active lactobacillus can be accelerated, the storage time of the low-sugar lactobacillus beverage is short, and the low-sugar lactobacillus beverage is not beneficial to long-time transportation and storage and the like. In order to remove mixed bacteria introduced in filling, the tea extract is added into the low-sugar lactobacillus beverage, and tea polyphenol contained in the tea extract has broad-spectrum bacteriostasis and can inhibit the mixed bacteria introduced in filling, but also can inhibit active lactobacillus in the low-sugar lactobacillus beverage, so that the effect of the low-sugar lactobacillus beverage is reduced, and the storage time of the low-sugar lactobacillus beverage is also reduced; in addition, the tea extract contains alkali, so that the low-sugar lactic acid bacteria beverage has obvious phenomena of water separation and layering, and the stability of the beverage is reduced.
In view of the above-mentioned related technologies, the present applicant believes that the existing methods for preparing low-sugar lactic acid bacteria beverages have the disadvantage of not maintaining the activity and stability of the low-sugar lactic acid bacteria beverages for a long time.
Disclosure of Invention
In order to solve the problems of short activity maintaining time and poor stability of active lactobacillus in the low-sugar lactobacillus beverage, the application provides a preparation method of the low-sugar lactobacillus beverage and a product thereof.
In a first aspect, the application provides a preparation method of a low-sugar lactobacillus beverage, which is realized by adopting the following technical scheme: the preparation method of the low-sugar lactobacillus beverage comprises the steps of preparing a milk-containing beverage, inoculating active lactobacillus, fermenting and filling, wherein the step of preparing the milk-containing beverage comprises the following steps: adding aloe extract, black tea extract and skimmed milk powder into drinking water, stirring, adding phospholipid, guar gum, sodium carboxymethylcellulose and sweetener, and stirring to obtain milk-containing beverage; the content of the sweetener in the low-sugar lactic acid bacteria beverage is not higher than 1 wt%.
By adopting the technical scheme, the content of the sweetening agent in the low-sugar lactic acid bacteria beverage is not higher than 1wt%, and the sugar content is low. The compounding of the aloe extract and the dark tea extract can inhibit the growth of mixed bacteria and maintain the activity of active lactic acid bacteria for a long time, because most of anthrone compounds in the aloe extract have the sterilization and bacteriostasis functions, and both aloesin and aloe-emodin glycoside in the aloe extract have the sterilization functions, the generation of mixed bacteria in the filling process can be effectively inhibited; the dark tea extract belongs to the whole fermentation type tea, the tea polyphenol in the dark tea extract has an antibacterial effect, but under the influence of the aloe extract, the vitamins, amino acids and phospholipids in the dark tea extract, the amino acids and other components in the aloe extract act together, so that the activity of the active lactic acid bacteria can be improved, the mixed bacteria can be inhibited, and the active lactic acid bacteria cannot be damaged. Meanwhile, the combined action of the aloe extract, the guar gum and the sodium carboxymethyl cellulose improves the stability of a system, because the polysaccharide of the aloe extract and the guar gum and the sodium carboxymethyl cellulose act together, the stability of protein in the low-sugar lactobacillus beverage is improved, and in addition, various active ingredients in the aloe extract neutralize caffeine in the dark green tea extract to a certain extent, so that the low-sugar lactobacillus beverage is not easy to have obvious phenomena of elutriation, delamination, precipitation and the like.
Preferably, the milk-containing beverage consists of the following components in percentage by mass: 1-3% of aloe extract, 0.3-0.6% of dark green tea extract, 10-30% of skim milk powder, 0.1-0.3% of phospholipid, 0.1-0.2% of guar gum, 0.05-0.2% of sodium carboxymethylcellulose, 0.5-1% of sweetening agent and the balance of drinking water.
By adopting the technical scheme, the content of the aloe extract, the dark green tea extract, the skim milk powder, the phospholipid, the guar gum, the sodium carboxymethyl cellulose and the sweetening agent in the milk-containing beverage is controlled, and the activity maintenance time and the stability of the active lactobacillus in the low-sugar lactobacillus beverage are improved.
Preferably, the milk-containing beverage consists of the following components in percentage by mass: 2% of aloe extract, 0.45% of dark green tea extract, 15% of skim milk powder, 0.2% of phospholipid, 0.15% of guar gum, 0.1% of sodium carboxymethyl cellulose, 0.75% of sweetening agent and the balance of drinking water.
By adopting the technical scheme, the activity maintenance time and stability of the active lactobacillus in the low-sugar lactobacillus beverage are further improved.
Preferably, the sweetener is selected from one or more of maltose syrup, xylo-oligosaccharide, galacto-oligosaccharide and fructo-oligosaccharide.
Through adopting above-mentioned technical scheme, the taste of low sugar lactic acid bacteria beverage has been improved to the sweetener of this application, and wherein, sugar content such as maltose syrup, xylooligosaccharide, galacto-oligosaccharide and fructo-oligosaccharide is lower, is favorable to subtracting sugar, does not reduce the taste simultaneously.
Preferably, the sweetener is prepared from maltose syrup and xylooligosaccharide in a mass ratio of 1: (3-5) mixing.
By adopting the technical scheme, the malt syrup and the xylo-oligosaccharide are compounded, and the mass ratio of the malt syrup to the xylo-oligosaccharide is controlled to be 1: (3-5), has low sugar content and weak sweet taste, can make the low-sugar lactobacillus beverage have good taste, can inhibit mixed bacteria, and further improves the activity maintenance time and stability of active lactobacillus in the low-sugar lactobacillus beverage. The xylo-oligosaccharide can reduce the generation of toxic fermentation products and harmful bacterial enzymes, and has stronger adsorption force on pathogenic bacteria; and the maltose syrup, the aloe extract, the dark tea extract, the guar gum and the sodium carboxymethyl cellulose act together, so that the system stability is improved.
Preferably, the mass fraction of maltose in the maltose syrup is 65-80%.
By adopting the technical scheme, the maltose syrup with the mass fraction of 65-80% and the aloe extract, the dark tea extract, the guar gum and the sodium carboxymethyl cellulose act together, so that the system stability is further improved.
Preferably, the phospholipid is phosphatidylethanolamine and/or hydrogenated soybean lecithin.
By adopting the technical scheme, the phosphatidylethanolamine and/or the hydrogenated soybean lecithin not only have excellent emulsification effect, but also reduce the water-milk separation of the low-sugar lactobacillus beverage and improve the stability of the low-sugar lactobacillus beverage. Meanwhile, the low-sugar lactobacillus beverage has good oxidation resistance, and can prolong the storage time of the low-sugar lactobacillus beverage.
Preferably, the step of inoculating the active lactic acid bacteria comprises: sterilizing the milk-containing beverage, cooling, adding active lactobacillus, and mixing to obtain the milk beverage containing active lactobacillus.
By adopting the technical scheme, the milk-containing beverage is sterilized and then inoculated with the active lactobacillus, so that the mixed bacteria can be inhibited, and the content of the mixed bacteria in the low-sugar lactobacillus beverage can be reduced.
In a second aspect, the present application provides a low-sugar lactic acid bacteria beverage obtained by the above-mentioned preparation method.
In summary, the present application has the following beneficial effects:
1. the aloe extract and the dark green tea extract are compounded, so that the growth of mixed bacteria can be inhibited, and the activity of active lactic acid bacteria can be maintained for a long time; the combined action of the aloe extract, the guar gum and the sodium carboxymethylcellulose improves the stability of the system, so that the low-sugar lactobacillus beverage is not easy to have obvious phenomena of elutriation, delamination, precipitation and the like. The content of the sweetening agent in the low-sugar lactobacillus beverage is not higher than 1wt%, and the low-sugar lactobacillus beverage is low in sugar content and is a better low-sugar beverage.
2. The application adopts the compounding of the maltose syrup and the xylo-oligosaccharide, and controls the mass ratio of the maltose syrup to the xylo-oligosaccharide to be 1: (3-5), not only can the low-sugar lactic acid bacteria beverage have low sugar content, but also have weak sweet taste and good mouthfeel, and can inhibit mixed bacteria, so that the activity maintenance time and the stability of the active lactic acid bacteria in the low-sugar lactic acid bacteria beverage are further improved.
3. The preparation method has the advantages that the phosphatidylethanolamine and/or the hydrogenated soybean lecithin are adopted, so that the excellent emulsification effect is achieved, the water-milk separation of the low-sugar lactic acid bacteria beverage is reduced, the good oxidation resistance is achieved, the storage time of the low-sugar lactic acid bacteria beverage can be prolonged, and the activity maintenance time and the stability of the active lactic acid bacteria in the low-sugar lactic acid bacteria beverage are further prolonged.
Detailed Description
The present application will be described in further detail with reference to examples.
The starting materials used in the present application are all commercially available and, unless otherwise specified, the starting materials used in the examples and comparative examples of the present application are derived from table 1 below.
TABLE 1 sources of raw materials
Examples
Examples 1 to 15 provide a method for producing a low-sugar lactic acid bacterium beverage, and the following description will be given by taking example 1 as an example.
The preparation method of the low-sugar lactic acid bacteria beverage provided in example 1 comprises the following steps:
s1, preparing a milk-containing beverage: adding 1g of aloe extract, 0.3g of dark green tea extract and 10g of skimmed milk powder into 85.45g of farmer mountain spring mineral water, heating to 70 ℃, uniformly stirring, adding 0.1g of phospholipid, 0.1g of guar gum, 0.05g of sodium carboxymethylcellulose and 0.5g of sweetening agent, and continuously uniformly stirring to obtain a milk-containing beverage;
s2, inoculating active lactobacillus: heating milk-containing beverage to 105 deg.C for 10min, sterilizing, cooling to 30 deg.C, inoculating Lactobacillus bulgaricus (product number GC-01-403, purchased from Shanxi Guanchen Biotech Co., Ltd.) with inoculation amount of 3 × 108cfu/g, and uniformly mixing to obtain the bacteria-containing milk beverage;
s3, fermentation: fermenting the bacteria-containing milk beverage at 40 deg.C under aseptic condition for 8 hr to obtain fermented milk beverage;
s4, filling: cooling the fermented milk beverage to 10 ℃, and performing aseptic filling to obtain the low-sugar lactobacillus beverage;
wherein the phospholipid is soybean lecithin;
the sweetener is fructo-oligosaccharide.
Examples 2-5, which differ from example 1 only in that: the milk-containing beverage has different contents of each component, and is shown in table 2.
Table 2 examples 1-5 milk-containing beverages with contents of the respective components
Example 6, like example 3, differs only in that: the sweetener is galacto-oligosaccharide.
Example 7, like example 3, differs only in that: the sweetener is maltose syrup, and the mass fraction of maltose in the maltose syrup is 65%.
Example 8, like example 3, differs only in that: the sweetener is xylooligosaccharide.
Example 9, like example 3, differs only in that: the sweetener is a mixture of malt syrup and xylo-oligosaccharide, and the mass ratio of the malt syrup to the xylo-oligosaccharide is 1: 3, the mass fraction of maltose in the maltose syrup is 65%.
Example 10, like example 9, differs only in that: the mass ratio of the maltose syrup to the xylo-oligosaccharide is 1: 5.
example 11, like example 9, differs only in that: the mass ratio of the maltose syrup to the xylo-oligosaccharide is 1: 4.
example 12, like example 11, differs only in that: the mass fraction of maltose in the maltose syrup is 80%.
Example 13, like example 11, differs only in that: the mass fraction of maltose in the maltose syrup is 75%.
Example 14, like example 13, differs only in that: the phospholipid is phosphatidylethanolamine.
Example 15, like example 13, differs only in that: the phospholipid is hydrogenated soybean lecithin.
Comparative example
Comparative example 1, which differs from example 1 only in that: the aloe extract and the like are replaced by black tea extract.
Comparative example 2, which differs from example 1 only in that: the black tea extract is replaced by aloe extract in equal mass.
Comparative example 3, which differs from example 1 only in that: the black tea extract and other quality is replaced by black tea extract, and the black tea extract is purchased from Wuhan Hua Zhi Kejie biotechnology limited.
Comparative example 4, which differs from example 1 only in that: the guar gum and the like are replaced by pectin in food grade with the content of 99%, and the pectin is purchased from Hebei Runsheng Biotech limited.
Comparative example 5, which differs from example 1 only in that: and the sodium carboxymethyl cellulose is replaced by guar gum in equal mass.
Performance test
The following performance tests were performed on the low-sugar lactic acid bacteria beverages provided in examples 1 to 15 of the present application and comparative examples 1 to 5.
1. Activity of lactobacillus bulgaricus: the low sugar lactic acid bacteria beverages of examples 1 to 15 and comparative examples 1 to 5 were stored at 25 ℃ for 3 months, 6 months, 9 months and 12 months, and tested for the presence or absence of viable Lactobacillus bulgaricus in the low sugar lactic acid bacteria beverages of examples 1 to 15 and comparative examples 1 to 5 according to GB 16321-.
2. Stability: 10mL of the low-sugar lactic acid bacteria beverage described in examples 1 to 15 and comparative examples 1 to 5 were respectively added to a 15mL dry centrifuge tube, centrifuged at a centrifugation speed of 4000r/min for 15min, taken out, the supernatant liquid was slowly poured out, the centrifuge tube was inverted for 10min, the mass m2 of the precipitate and centrifuge tube after centrifugation, the mass m1 of the 10mL low-sugar lactic acid bacteria beverage and centrifuge tube and the mass m0 of the dry centrifuge tube were weighed, and the centrifugal precipitation rate was calculated based on the mass m3 of the precipitate and the mass m4 of the low-sugar lactic acid bacteria beverage, and the test results are shown in Table 3.
The centrifugal precipitation rate was m3/m4 × 100%, (m2-m0)/(m1-m0) × 100%
TABLE 3 Activity and stability test results for Lactobacillus bulgaricus
3. Microbiological indicators (salmonella, staphylococcus aureus only, coliform group): according to the GB 16321-2003 standard, the low sugar lactic acid bacteria beverages of examples 1-15 and comparative examples 1-5 were tested for the presence or absence of salmonella, staphylococcus aureus and coliform bacteria, and the test results are shown in Table 4.
TABLE 4 microbiological indicator test results
The present application is described in detail below with reference to the test data provided in tables 3 and 4.
Comparing the performance test data of the embodiment 1 and the comparative examples 1-2, the results show that the compounding of the aloe extract and the dark green tea extract can effectively inhibit escherichia coli, viable bacteria of active lactobacillus can be detected after the low-sugar lactobacillus beverage is placed for 3 months, and the aloe extract plays a more important role in improving the activity maintenance time and stability of the active lactobacillus in the low-sugar lactobacillus beverage.
Comparing the performance test data of example 1 and comparative examples 4-5 of the present application, it was found that the aloe extract, guar gum and sodium carboxymethyl cellulose act together to improve the stability of low-sugar lactic acid bacteria beverages.
Comparing the performance test data of the example 1 and the comparative example 3, the stability of the low-sugar lactobacillus beverage corresponding to the compound of the dark tea extract and the aloe extract is superior to that of the low-sugar lactobacillus beverage corresponding to the compound of the black tea extract and the aloe extract.
Comparing the performance test data of the examples 1-5 of the application, the preparation method of the low-sugar lactic acid bacteria beverage provided by the application can inhibit the growth of mixed bacteria and maintain the activity of active lactic acid bacteria for a long time. The content of each preparation raw material in the milk-containing beverage is regulated, and the activity maintaining time and stability of the active lactic acid bacteria in the low-sugar lactic acid bacteria beverage can be realized, wherein the activity maintaining time of the active lactic acid bacteria in the low-sugar lactic acid bacteria beverage with the corresponding content in example 2-3 is longer, viable bacteria can be detected after 9 months, and the stability of example 3 is better. Taken together, example 3 is superior in examples 1-5.
Comparing the performance test data of the examples 3 and 6 to 9 of the present application, it was found that the use of xylo-oligosaccharide in example 8 can improve the activity maintenance time of the active lactobacillus of the low-sugar lactobacillus beverage, and the use of maltose syrup in example 7 can improve the stability of the low-sugar lactobacillus beverage. Example 9 adopts a malt syrup and xylo-oligosaccharide to compound, which can improve the stability of the low-sugar lactobacillus beverage and can also improve the activity maintenance time of the active lactobacillus of the low-sugar lactobacillus beverage.
Comparing the performance test data of examples 9 to 11 of the present application, it was found that the mass ratio of maltose syrup to xylooligosaccharide was 1: 4, the activity of the active lactobacillus of the low-sugar lactobacillus beverage is maintained for a longer time, and the stability of the low-sugar lactobacillus beverage is better.
Comparing the performance test data of examples 11-13 of the present application, it was found that the stability of the low-sugar lactic acid bacteria beverage was better when the mass fraction of maltose in the maltose syrup was 75%.
Comparing the performance test data of examples 13-15 of the present application, it was found that the stability of phosphatidylethanolamine for low-sugar lactic acid bacteria beverage is better than that of hydrogenated soybean lecithin for low-sugar lactic acid bacteria beverage, and better than that of soybean lecithin.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (9)
1. The preparation method of the low-sugar lactobacillus beverage comprises the steps of preparing a milk-containing beverage, inoculating active lactobacillus, fermenting and filling, and is characterized in that the step of preparing the milk-containing beverage comprises the following steps: adding aloe extract, black tea extract and skimmed milk powder into drinking water, stirring, adding phospholipid, guar gum, sodium carboxymethylcellulose and sweetener, and stirring to obtain milk-containing beverage; the content of the sweetener in the low-sugar lactic acid bacteria beverage is not higher than 1 wt%.
2. The preparation method of the low-sugar lactic acid bacteria beverage according to claim 1, wherein the milk-containing beverage comprises the following components in percentage by mass: 1-3% of aloe extract, 0.3-0.6% of dark green tea extract, 10-30% of skim milk powder, 0.1-0.3% of phospholipid, 0.1-0.2% of guar gum, 0.05-0.2% of sodium carboxymethylcellulose, 0.5-1% of sweetening agent and the balance of drinking water.
3. The preparation method of the low-sugar lactic acid bacteria beverage according to claim 2, wherein the milk-containing beverage comprises the following components in percentage by mass: 2% of aloe extract, 0.45% of dark green tea extract, 15% of skim milk powder, 0.2% of phospholipid, 0.15% of guar gum, 0.1% of sodium carboxymethyl cellulose, 0.75% of sweetening agent and the balance of drinking water.
4. The method for preparing a low-sugar lactic acid bacteria beverage according to claim 2, wherein the sweetener is one or more selected from the group consisting of maltose syrup, xylo-oligosaccharide, galacto-oligosaccharide and fructo-oligosaccharide.
5. The method for preparing a low-sugar lactic acid bacteria beverage according to claim 4, wherein the sweetener is prepared from malt syrup and xylo-oligosaccharide in a mass ratio of 1: (3-5) mixing.
6. The method for preparing a low-sugar lactic acid bacteria beverage according to claim 5, wherein the mass fraction of maltose in the maltose syrup is 65-80%.
7. The method for preparing a low-sugar lactic acid bacteria beverage according to claim 2, wherein the phospholipid is phosphatidylethanolamine and/or hydrogenated soybean lecithin.
8. The method for preparing a low-sugar lactic acid bacteria beverage according to claim 1, wherein the step of inoculating the active lactic acid bacteria comprises: sterilizing the milk-containing beverage, cooling, adding active lactobacillus, and mixing to obtain the milk beverage containing active lactobacillus.
9. A product obtained by the method for preparing a low-sugar lactic acid bacteria beverage according to any one of claims 1 to 8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110482350.6A CN113424869B (en) | 2021-04-30 | 2021-04-30 | Preparation method of low-sugar lactobacillus beverage and product thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110482350.6A CN113424869B (en) | 2021-04-30 | 2021-04-30 | Preparation method of low-sugar lactobacillus beverage and product thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN113424869A true CN113424869A (en) | 2021-09-24 |
| CN113424869B CN113424869B (en) | 2022-06-03 |
Family
ID=77752953
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110482350.6A Active CN113424869B (en) | 2021-04-30 | 2021-04-30 | Preparation method of low-sugar lactobacillus beverage and product thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113424869B (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009124943A (en) * | 2007-11-19 | 2009-06-11 | Maruzen Pharmaceut Co Ltd | New lactobacillus, lactobacillus composition and plant extract as well as method for producing plant extract and low molecular weight polyphenol |
| JP2015023829A (en) * | 2013-07-26 | 2015-02-05 | キユーピー株式会社 | Beverage |
| CN109007148A (en) * | 2018-08-27 | 2018-12-18 | 新希望乳业股份有限公司 | A kind of fermented tea fermented tea beverage and preparation method thereof |
-
2021
- 2021-04-30 CN CN202110482350.6A patent/CN113424869B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009124943A (en) * | 2007-11-19 | 2009-06-11 | Maruzen Pharmaceut Co Ltd | New lactobacillus, lactobacillus composition and plant extract as well as method for producing plant extract and low molecular weight polyphenol |
| JP2015023829A (en) * | 2013-07-26 | 2015-02-05 | キユーピー株式会社 | Beverage |
| CN109007148A (en) * | 2018-08-27 | 2018-12-18 | 新希望乳业股份有限公司 | A kind of fermented tea fermented tea beverage and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN113424869B (en) | 2022-06-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104957255B (en) | A kind of brown probiotic yogurt and preparation method thereof | |
| JP6506688B2 (en) | Fermented milk with suppressed acidity rise and method for producing the same | |
| CN104886249B (en) | A kind of lactobacillus fruit juice drink and preparation method thereof | |
| US8158403B2 (en) | Enhancer of proliferation of lactic acid bacterium, and agent for improvement in survivability of lactic acid bacterium | |
| CN107937317B (en) | Lactobacillus delbrueckii subsp bulgaricus, application thereof and yoghourt prepared from lactobacillus delbrueckii subsp bulgaricus | |
| CN112056398A (en) | Yak milk freeze-dried yogurt block capable of promoting intestinal peristalsis | |
| PL107561B1 (en) | HOW TO MAKE A FERMENTED PRODUCT FROM MILK | |
| CN105614614A (en) | Active lactic acid bacterium fermentation beverage and preparation method thereof | |
| CN112841303A (en) | Yogurt drink containing active lactic acid bacteria and low afteracidity and preparation method thereof | |
| CN113367289A (en) | Production process of plant yoghourt capable of being stored at normal temperature | |
| JP5268916B2 (en) | Acid lactic acid bacteria beverage, method for producing acid lactic acid bacteria beverage, and method for improving survival of bifidobacteria | |
| CN113424869B (en) | Preparation method of low-sugar lactobacillus beverage and product thereof | |
| CN107996704A (en) | A kind of method for preparing Greek style Yoghourt and the Greek style Yoghourt prepared | |
| CN108902314B (en) | Double-protein fermented milk beverage rich in active lactobacillus plantarum and preparation method thereof | |
| JP2012105577A (en) | Production method of whey fermented beverage | |
| CN108184997A (en) | One kind drinks type yogurt stabilizer, drinks type yogurt and preparation method thereof | |
| CN110537573A (en) | production method of normal-temperature acidic beverage containing spore bacillus coagulans | |
| CN105558013B (en) | Yoghourt and preparation method thereof, and lactobacillus beverage and preparation method thereof | |
| CN114403217A (en) | Preparation method of low-temperature sterilized pasteurized milk | |
| CN114304269A (en) | Drinking type high-protein normal-temperature yoghourt and preparation method thereof | |
| CN112586564A (en) | Fermented milk beverage with refreshing taste and preparation method thereof | |
| CN112293492A (en) | Application of polysaccharide dietary fiber as stabilizer, fermented milk and lactobacillus beverage | |
| JP2010051268A (en) | Method for producing milk fermented food, and milk fermented food produced by the same | |
| CN111213719A (en) | Composition and application thereof in preparing yoghourt | |
| CN110574847A (en) | Active fruit juice and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |