CN115211466A - Fermented sports beverage and preparation method thereof - Google Patents
Fermented sports beverage and preparation method thereof Download PDFInfo
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- CN115211466A CN115211466A CN202110421988.9A CN202110421988A CN115211466A CN 115211466 A CN115211466 A CN 115211466A CN 202110421988 A CN202110421988 A CN 202110421988A CN 115211466 A CN115211466 A CN 115211466A
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- 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
Abstract
The invention relates to a fermented sports drink and a preparation method thereof. A fermented sports beverage is prepared from the following raw materials: water, skim milk or casein powder, whey protein powder, glutinous rice flour, white granulated sugar, glucose, oligosaccharide, sodium carboxymethylcellulose, pectin, sodium tripolyphosphate, sodium citrate, lactobacillus, yeast and a nutrition enhancer. The invention also discloses a preparation method of the fermented sports drink. According to the fermented sports beverage and the preparation method thereof, the fermented sports beverage is prepared by a natural fermentation method, and the product is rich in nutrient substances such as casein, whey protein, small molecular peptides, various vitamins and mineral substances, has good flavor and is easy to absorb, and has the effects of stimulating the appetite, tonifying the spleen and quickly supplementing the nutritional requirements of people before and after exercise.
Description
Technical Field
The invention particularly relates to a fermented sports beverage and a preparation method thereof.
Background
The exercise and nutrition are indispensable factors for maintaining and promoting the health of human bodies, and the exercise and the nutrition are supplemented with each other; exercise can increase the metabolic function of the body, promote blood circulation, and enable nutrients to be delivered to various tissues of the human body more quickly, and good exercise capacity can not be provided for reasonable supply of nutrients. The sports drink is soft drink with nutrient components and content suitable for physical characteristics and special nutritional requirements of athletes or people participating in physical exercise and physical labor. The sports drink is suitable for athletes before and after a match to recover physical ability and prevent shock, and can be drunk by people daily, so that the sports drink is convenient for regulating metabolism of functions and promoting improvement of physique.
With the expansion of consumer groups and the popularization of body-building culture, sports nutriments have gone into thousands of households. Sports nutrition products in the market at present mainly comprise energy supply beverages, protein, inositol, trace element supplements, energy bars and other products. Most of the products are foreign brands or foreign imitation products, no enterprise specially engaged in research and development and production of sports nutritious food exists in China, the product market is mainly concentrated on professional athletes and health clubs, and the requirements of common public health-care crowds in China cannot be met.
In 1965, robert Kaidao, the institute of Kidney electrolytes, university of Florida, USA, began to develop a sports drink, and the trial of adding inorganic salts such as sodium and potassium and glucose to water in a certain proportion was successful, which is the earliest sports drink in the world, and in 1972, norway developed a sports drink named as "XL" and applied in most countries. The Jianlibao creates the precedent of Chinese sports drink, is called as 'Chinese magic water' at the time and is named after one year, at present, 10 brands are common in domestic markets, mainly supplement electrolytes, sugar and water for athletes, and traditional Chinese medicine components are added, so that the demand on sports drink is more diversified along with the increase of sports people in social development. No fermented sports drink is found internationally, certain 'vital substances' are added to sports drinks produced abroad, and small molecular peptides, casein phosphopeptides and carbohydrates generated by degrading proteins through lactobacillus fermentation generate B vitamins and monosaccharides through yeast fermentation, so that the fermented sports drink just caters to the development trend of the world sports drinks.
Cereals and dairy products are the most important nutritional sources in human life activities. And the fine substances generated by fermenting the two types of foods are easier to absorb, and meet the physiological requirements of all people. It has long been known that lactobacillus fermented milk products can significantly improve and improve the nutrition and quality of products, such as yoghurt and cheese. Yeast fermented grains can produce a plurality of fine substances which are not unknown to human beings, such as rice wine and bread, which are the models of grains with improved flavor and nutrition through yeast fermentation. Yeast makes a great contribution to the brewing and baking industries, but in China, yeast has been considered as a microorganism causing the quality of dairy products to be reduced, so that the milk products are not fermented by the yeast 20 years ago as a precedent, and the yeast is only used in the baking, brewing and pharmaceutical industries.
At present, most of sports drinks in the market are prepared by directly blending and blending bought related raw materials, and the quality and flavor of the sports drinks are greatly different from those of natural fermentation products.
In view of the above, the invention provides a novel sports drink and a preparation method thereof, the fermented sports drink is prepared by fermenting lactic acid bacteria and saccharomycetes, the flavor is better, nutrient substances are easier to be absorbed by human bodies than directly prepared products, and certain fine and micro substances generated by fermentation metabolism can promote absorption of substances such as calcium, phosphorus and the like, so that the sports drink can strengthen the bone function after being drunk.
Disclosure of Invention
The invention aims to provide a preparation method of a fermented sports drink, which selects lactic acid bacteria and saccharomycetes as fermenting agents, mixes the lactic acid bacteria and the saccharomycetes according to a certain proportion, and ferments the lactic acid bacteria and the saccharomycetes at a certain fermentation temperature and time, and has stable quality.
In order to achieve the purpose, the adopted technical scheme is as follows:
a fermented sports beverage is prepared from the following raw materials: water, skim milk or casein powder, whey protein powder, glutinous rice flour, white granulated sugar, glucose, oligosaccharide, sodium carboxymethylcellulose, pectin, sodium tripolyphosphate, sodium citrate, lactobacillus, yeast and a nutrition enhancer.
Further, the fermented sports drink is prepared from the following raw materials in parts by weight: 35-85 parts of water, 5-35 parts of skim milk or 1-5 parts of casein powder, 1-5 parts of whey protein powder, 1-5 parts of glutinous rice flour, 1-5 parts of white granulated sugar, 1-5 parts of glucose, 1-5 parts of oligosaccharide, 0.2-1 part of sodium carboxymethylcellulose, 0.2-0.5 part of pectin, 0.01-0.05 part of sodium tripolyphosphate, 0.01-0.05 part of sodium citrate, 0.1-0.5 part of lactic acid bacteria and 0.1-0.5 part of yeast.
Furthermore, the addition amount of the nutrition enhancer is 500mg/Kg of L-carnitine, 0.3g/Kg of taurine, 1.0g/Kg of casein phosphopeptide and 0.7g/Kg of lactoferrin.
Further, the fermented sports beverage further comprises at least one of oat flour, apricot juice, apple juice, carrot juice and tomato juice.
Still further, the oat flour is 1-5 parts, the apricot juice is 1-5 parts, the apple juice is 1-5 parts, the carrot juice is 1-5 parts, and the tomato juice is 1-5 parts.
It is another object of the present invention to provide a method for preparing the fermented sports beverage described above, which is simple.
The preparation method of the fermented sports drink comprises the following steps:
(1) Adding water, skimmed milk or casein powder, whey protein powder, glutinous rice flour, white sugar, glucose, oligosaccharide, sodium carboxymethylcellulose, pectin, sodium tripolyphosphate, and sodium citrate into water, dissolving, and homogenizing;
(2) Sterilizing;
(3) After fermentation, after-ripening and adding a nutrition enhancer;
(4) And (5) sterilizing.
Further, in the step (1), the temperature of water is 60-75 ℃, and the homogenizing pressure is 60-65MPa;
in the step (2), the sterilization temperature is 85-95 ℃ and the time is 5min;
in the step (3), the fermentation temperature is 28-32 ℃ and the fermentation time is 16-20h; the after-ripening temperature is less than 10 ℃ and the time is 6-8h;
in the step (4), the sterilization temperature is 75-90 ℃ and the time is 5-20min.
Further, in the step (1), at least one of oat flour, apricot juice, apple juice, carrot juice and tomato juice is further included.
Compared with the prior art, the invention has the beneficial effects that:
1. the fermented sports drink prepared by the invention is prepared by taking grain products, skim milk and products thereof, wherein fruit and vegetable products are used as main raw materials, adding auxiliary materials such as white granulated sugar, glucose, oligosaccharide and the like, homogenizing and sterilizing the mixture, adding mixed strains of saccharomycetes and lactic acid bacteria for fermentation, adding a nutrition enhancer which can eliminate fatigue and meet the national regulations and is suitable for sports in the process of after-fermentation and maturation, and the product is rich in nutrient substances such as casein, lactalbumin, small molecular peptides, multiple vitamins, mineral substances and the like, has sour, sweet and delicious flavor, has the effects of appetizing and tonifying spleen, can quickly supplement the nutritional requirements of people before and after sports, and can strengthen the bone function after calcium and phosphorus absorption exercise by certain fine substances generated by fermentation and metabolism.
2. The technical scheme of the invention has the advantages of quick and simple production process, easy operation, short period, high efficiency and low cost, and can be used for production in medium and small enterprises.
Detailed Description
In order to further illustrate the fermented sports drink and the preparation method thereof according to the present invention and achieve the intended purpose, the following detailed description of the fermented sports drink and the preparation method thereof according to the present invention, and the detailed implementation, structure, characteristics and effects thereof are provided in connection with the preferred embodiments. In the following description, different "one embodiment" or "an embodiment" refers to not necessarily the same embodiment. Furthermore, the particular features, structures, or characteristics may be combined in any suitable manner in one or more embodiments.
A fermented sports drink and a method for preparing the same according to the present invention will be described in further detail with reference to specific examples below:
the technical scheme of the invention is as follows:
a fermented sports beverage is prepared from the following raw materials: water, skim milk or casein powder, whey protein powder, glutinous rice flour, white granulated sugar, glucose, oligosaccharide, sodium carboxymethylcellulose, pectin, sodium tripolyphosphate, sodium citrate, lactobacillus, yeast and a nutrition enhancer.
Preferably, the fermented sports beverage is prepared from the following raw materials in parts by weight: 35-85 parts of water, 5-35 parts of skim milk or 1-5 parts of casein powder, 1-5 parts of whey protein powder, 1-5 parts of glutinous rice flour, 1-5 parts of white granulated sugar, 1-5 parts of glucose, 1-5 parts of oligosaccharide, 0.2-1 part of sodium carboxymethylcellulose, 0.2-0.5 part of pectin, 0.01-0.05 part of sodium tripolyphosphate, 0.01-0.05 part of sodium citrate, 0.1-0.5 part of lactic acid bacteria and 0.1-0.5 part of yeast.
Preferably, the addition amount of the nutrition enhancer is added according to the range specified by national standard 14880, wherein the L-carnitine is 500mg/Kg, the taurine is 0.3g/Kg, the casein phosphopeptide is 1.0g/Kg, and the lactoferrin is 0.7g/Kg.
Preferably, the fermented sports beverage further comprises at least one of oat flour, apricot juice, apple juice, carrot juice and tomato juice.
More preferably, the oat flour is 1-5 parts by weight, the apricot juice is 1-5 parts by weight, the apple juice is 1-5 parts by weight, the carrot juice is 1-5 parts by weight, and the tomato juice is 1-5 parts by weight.
The preparation method of the fermented sports drink comprises the following steps:
↓addingmixed bacterial
Raw material → homogenization → sterilization → cooling → fermentation → after-ripening → filling → sterilization → storage for sale
↓ > nutrition intensifying agent
The method specifically comprises the following steps:
(1) Adding water, skimmed milk or casein powder, whey protein powder, oryza Glutinosa powder, white sugar, glucose, oligosaccharide, sodium carboxymethylcellulose, pectin, sodium tripolyphosphate, and sodium citrate into water, dissolving, and homogenizing;
(2) Sterilizing;
(3) After fermentation, after-ripening and adding a nutrition enhancer;
(4) And (5) sterilizing.
Preferably, in the step (1), the temperature of the water is 60-75 ℃, and the homogenizing pressure is 60-65MPa;
in the step (2), the sterilization temperature is 85-95 ℃ and the sterilization time is 5min;
in the step (3), the fermentation temperature is 28-32 ℃ and the fermentation time is 16-20h; the after-ripening temperature is less than 10 ℃ and the time is 6-8h;
in the step (4), the sterilization temperature is 75-90 ℃ and the time is 5-20min.
Preferably, in the step (1), at least one of oat flour, apricot juice, apple juice, carrot juice and tomato juice is further included.
Example 1.
Raw materials (parts by weight): 750 parts of purified water, 250 parts of skim milk, 20 parts of glutinous rice flour, 10 parts of whey protein powder, 35 parts of carrot juice, 10 parts of white granulated sugar, 25 parts of glucose, 10 parts of oligosaccharide, 2 parts of sodium carboxymethylcellulose, 2 parts of pectin, 0.15 part of sodium tripolyphosphate, 0.25 part of sodium citrate, 3 parts of lactic acid bacteria, 2.5 parts of yeast and a nutrition enhancer which are added according to the range specified by the national standard 14880.
The preparation method comprises the following steps: directly mixing raw materials and auxiliary materials → homogenizing → sterilizing → cooling → fermenting → after-ripening → filling → sterilizing → storing for sale
The specific operation flow is as follows:
(1) 250 parts of milk (skim milk) with the fat content lower than 0.4 percent, 20 parts of glutinous rice flour, 10 parts of whey protein powder, 35 parts of carrot juice, 10 parts of white granulated sugar, 25 parts of glucose, 10 parts of oligosaccharide, 2 parts of sodium carboxymethylcellulose, 2 parts of pectin, 0.15 part of sodium tripolyphosphate and 0.25 part of sodium citrate are dissolved in 750 parts of purified water with the temperature of 75 ℃, and the mixture is homogenized under 62MPa after being stirred at a high speed.
(2) The mixture was kept at 90 ℃ for 5 minutes and sterilized.
(3) Cooling to 28-32 deg.C, adding mixed bacteria (mixed bacteria is lactobacillus 3 parts and yeast 2.5 parts), fermenting for 18 hr, cooling to less than 10 deg.C, adding nutrition enhancer, after-ripening for 7 hr, and bottling.
(4) Sterilizing at 75 deg.C for 15-20 min, and storing for sale.
Example 2.
Raw materials (parts by weight): 800 parts of purified water, 18 parts of casein powder, 20 parts of malt extract powder, 12 parts of whey protein powder, 50 parts of glutinous rice powder, 15 parts of apple juice, 20 parts of tomato juice, 12 parts of white granulated sugar, 20 parts of glucose, 15 parts of oligosaccharide, 2 parts of sodium carboxymethylcellulose, 2 parts of pectin, 0.15 part of sodium tripolyphosphate and 0.25 part of sodium citrate, and the nutrition enhancer is added according to the range specified by national standard 14880 (L-carnitine 500mg/Kg, taurine 0.3g/Kg, casein phosphopeptide 1.0g/Kg, lactoferrin 0.7 g/Kg), 1 part of lactic acid bacteria and 1 part of yeast.
The specific operation flow of the preparation is as follows:
(1) Dissolving 18 parts of casein powder, 20 parts of malt extract powder, 12 parts of whey protein powder, 15 parts of apple juice, 20 parts of tomato juice, 12 parts of white granulated sugar, 50 parts of glutinous rice flour, 20 parts of glucose, 15 parts of oligosaccharide, 2 parts of sodium carboxymethylcellulose, 2 parts of pectin, 0.15 part of sodium tripolyphosphate and 0.25 part of sodium citrate in 800 parts of purified water at 60 ℃, uniformly stirring at a high speed, and homogenizing under 60 MPa.
(2) The mixture was kept at 85 ℃ for 5 minutes and sterilized.
(3) Cooling to 32 deg.C, adding mixed strain (mixed strain is lactobacillus 1 part and yeast 1 part), fermenting for 20 hr, cooling to 8 deg.C after fermentation, adding nutrition enhancer, after-ripening for 6 hr, and packaging.
(4) Sterilizing at 80 deg.C for 10 min, and storing for sale.
Example 3.
Raw materials (parts by weight): 850 parts of purified water, 350 parts of skim milk powder, 20 parts of oat powder, 30 parts of apricot juice, 8 parts of xylitol, 50 parts of glucose, 50 parts of oligosaccharide, 10 parts of sodium carboxymethylcellulose, 5 parts of pectin, 0.5 part of sodium tripolyphosphate and 0.5 part of sodium citrate, wherein a nutrition enhancer is added according to the range specified by the national standard 14880 (L-carnitine of 500mg/Kg, taurine of 0.3g/Kg, casein phosphopeptide of 1.0g/Kg, lactoferrin of 0.7 g/Kg), 5 parts of lactobacillus and 5 parts of yeast.
The specific operation flow of the preparation is as follows:
(1) 350 parts of skim milk powder, 20 parts of oat powder, 30 parts of apricot juice, 8 parts of xylitol, 50 parts of glucose, 50 parts of oligosaccharide, 10 parts of sodium carboxymethylcellulose, 5 parts of pectin and 0.5 part of sodium tripolyphosphate are dissolved in 850 parts of purified water at 60 ℃, uniformly stirred at a high speed and homogenized under 65 MPa.
(2) The mixture was kept at 95 ℃ for 5 minutes for sterilization.
(3) Cooling to 28 deg.C, adding mixed strain (mixed bacteria is 5 parts of lactobacillus and 5 parts of yeast), fermenting for 20 hr, cooling to 7 deg.C, adding nutrition enhancer, after-ripening for 8 hr, and packaging.
(4) Sterilizing at 90 deg.C for 5min, and storing for sale.
Example 4.
Raw materials (parts by weight): 350 parts of purified water, 10 parts of casein powder, 10 parts of apple juice, 10 parts of glutinous rice flour, 10 parts of white granulated sugar, 10 parts of glucose, 10 parts of oligosaccharide, 3 parts of sodium carboxymethylcellulose, 3 parts of pectin, 0.1 part of sodium tripolyphosphate, 0.5 part of sodium citrate, and a nutrition enhancer (L-carnitine 500mg/Kg, taurine 0.3g/Kg, casein phosphopeptide 1.0g/Kg, lactoferrin 0.7 g/Kg), 1.2 parts of lactobacillus and 1 part of yeast are added according to the specified range of national standard 14880.
The specific operation flow of the preparation is as follows:
(1) Dissolving 10 parts of casein powder, 10 parts of apple juice, 10 parts of glutinous rice flour, 10 parts of white granulated sugar, 10 parts of glucose, 10 parts of oligosaccharide, 3 parts of sodium carboxymethylcellulose, 3 parts of pectin and 0.1 part of sodium tripolyphosphate in 850 parts of purified water at 60 ℃, uniformly stirring at a high speed, and homogenizing at 61 MPa.
(2) The mixture was kept at 90 ℃ for 5 minutes and sterilized.
(3) Cooling to 32 deg.C, adding mixed strain (mixed strain is lactobacillus 1.2 parts and yeast 1 parts), fermenting for 20 hr, cooling to 6 deg.C, adding nutrition enhancer, after-ripening for 6 hr, and packaging.
(4) Sterilizing at 85 deg.C for 5min, and storing for sale.
Example 5.
Raw materials (parts by weight): 600 parts of purified water, 50 parts of skim milk, 50 parts of carrot juice, 10 parts of tomato juice, 20 parts of glutinous rice flour, 10 parts of white granulated sugar, 15 parts of glucose, 15 parts of oligosaccharide, 2 parts of sodium carboxymethylcellulose, 2 parts of pectin, 0.1 part of sodium tripolyphosphate, 0.1 part of sodium citrate and a nutrition enhancer which are added according to the range specified by the national standard 14880 (500 mg/Kg of L-carnitine, 0.3g/Kg of taurine, 1.0g/Kg of casein phosphopeptide, 0.7g/Kg of lactoferrin), 2 parts of lactic acid bacteria and 1.5 parts of saccharomycetes.
The specific operation flow of the preparation is as follows:
(1) 50 parts of skim milk, 50 parts of carrot juice, 10 parts of tomato juice, 20 parts of glutinous rice flour, 10 parts of white granulated sugar, 15 parts of glucose, 15 parts of oligosaccharide, 2 parts of sodium carboxymethylcellulose, 2 parts of pectin, 0.1 part of sodium tripolyphosphate and 0.1 part of sodium citrate are dissolved in 600 parts of purified water at 70 ℃, uniformly stirred at a high speed and then homogenized under 61 MPa.
(2) The mixture was kept at 90 ℃ for 5 minutes and sterilized.
(3) Cooling to 31 deg.C, adding mixed strain (mixed bacteria is lactobacillus 2 parts and yeast 1.5 parts), fermenting for 17 hr, cooling to 8 deg.C, adding nutrition enhancer, after-ripening for 6 hr, and packaging.
(4) Sterilizing at 80 deg.C for 5min, and storing for sale.
The fermented sports drink prepared by the invention is prepared by taking grain products, skim milk and products thereof, wherein fruit and vegetable products are used as main raw materials, white granulated sugar, glucose, oligosaccharide and other auxiliary materials are added, yeast and lactobacillus mixed strains are added for fermentation after homogenization and sterilization, a nutrition enhancer capable of eliminating fatigue and meeting the national regulation and suitable for sports is added in the process of after-ripening of fermentation, the product is rich in casein, lactalbumin, small molecular peptides, multiple vitamins, mineral substances, trace alcohol and other nutrient substances, the taste is sour, sweet and delicious, the drink has the functions of appetizing, tonifying spleen and rapidly supplementing the nutritional requirements of people before and after sports, and certain fine and micro substances generated by fermentation metabolism can promote calcium and phosphorus absorption and exercise and strengthen the bone function. The production process is quick, simple and convenient, the technology is easy to operate, the period is short, the efficiency is high, the cost is low, and medium-sized and small enterprises can produce the product.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way, and any simple modification, equivalent change and modification made to the above embodiments according to the technical spirit of the present invention are within the scope of the technical solution of the present invention.
Claims (9)
1. The fermented sports beverage is characterized by being prepared from the following raw materials: water, skim milk or casein powder, whey protein powder, glutinous rice flour, white granulated sugar, glucose, oligosaccharide, sodium carboxymethylcellulose, pectin, sodium tripolyphosphate, sodium citrate, lactobacillus, yeast and a nutrition enhancer.
2. The fermented sports beverage according to claim 1,
the fermented sports drink is prepared from the following raw materials in parts by weight: 35-85 parts of water, 5-35 parts of skim milk or 1-5 parts of casein powder, 1-5 parts of whey protein powder, 1-5 parts of glutinous rice flour, 1-5 parts of white granulated sugar, 1-5 parts of glucose, 1-5 parts of oligosaccharide, 0.2-1 part of sodium carboxymethylcellulose, 0.2-0.5 part of pectin, 0.01-0.05 part of sodium tripolyphosphate, 0.01-0.05 part of sodium citrate, 0.1-0.5 part of lactic acid bacteria and 0.1-0.5 part of yeast.
3. The fermented sports beverage according to claim 1,
the addition amount of the nutrition enhancer is 500mg/Kg of L-carnitine, 0.3g/Kg of taurine, 1.0g/Kg of casein phosphopeptide and 0.7g/Kg of lactoferrin.
4. The fermented sports beverage according to claim 1,
the fermented sports beverage further comprises at least one of oat flour, apricot juice, apple juice, carrot juice and tomato juice.
5. The fermented sports beverage according to claim 4,
the oat flour is 1-5 parts of oat flour, the apricot juice is 1-5 parts of apple juice, the carrot juice is 1-5 parts of carrot juice and the tomato juice is 1-5 parts of tomato juice.
6. The method of preparing a fermented sports beverage according to claim 1, comprising the steps of:
(1) Adding water, skimmed milk or casein powder, whey protein powder, glutinous rice flour, white sugar, glucose, oligosaccharide, sodium carboxymethylcellulose, pectin, sodium tripolyphosphate, and sodium citrate into water, dissolving, and homogenizing;
(2) Sterilizing;
(3) After fermentation, after-ripening and adding a nutrition enhancer;
(4) And (5) sterilizing.
7. The production method according to claim 6,
in the step (1), the temperature of water is 60-75 ℃, and the homogenizing pressure is 60-65MPa;
in the step (2), the sterilization temperature is 85-95 ℃ and the time is 5min;
in the step (3), the fermentation temperature is 28-32 ℃ and the fermentation time is 16-20h; the after-ripening temperature is less than 10 ℃ and the time is 6-8h;
in the step (4), the sterilization temperature is 75-90 ℃ and the time is 5-20min.
8. The method according to claim 6,
in the step (1), at least one of oat flour, apricot juice, apple juice, carrot juice and tomato juice is further included.
9. A fermented sports beverage, characterized in that it is prepared by the method of any one of claims 6 to 8.
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| CN106472670A (en) * | 2016-09-28 | 2017-03-08 | 沈阳农业大学 | A kind of sport nutrition type acidified milk and preparation method thereof |
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