CN105285098A - Low-sugar brown lactobacillus beverage and preparation method thereof - Google Patents
Low-sugar brown lactobacillus beverage and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a low-sugar brown lactobacillus beverage and a preparation method thereof. The preparation method comprises the following steps: (1) keeping the heat of a mixture A at a temperature ranging from 90 DEG C to 95 DEG C for 1.5-2.5 hours, and uniformly mixing the mixture A with lactobacillus; fermenting, turning over a jar, homogenizing and cooling to obtain a fermented lactobacillus base material; and (2) mixing the fermented lactobacillus base material with a mixture B to obtain a mixed solution C, adjusting the acidity and homogenizing to obtain the low-sugar brown lactobacillus beverage. The low-sugar brown lactobacillus beverage provided by the invention has a simple process, reasonable cost, good stability, and relatively good texture, taste, flavor and the like, and is sour and sweet, and delicious.
Description
Technical field
The present invention relates to a kind of low sugar brown lactic acid bacteria beverage and preparation method thereof.
Background technology
Regulation in national food safety standard " GB28050-2011 prepackaged food nutritional labeling general rule ", in food, the limit value of sugar-free (namely can be designated zero) is that the content of carbohydrate in every 100g food is less than or equal to 0.5g.The standard of low sugar is that the content of carbohydrate in every 100g is less than or equal to 5g.100g refers to solid food, if liquid type food, is then 100mL.
In recent years, commercially popular chlorella yakult local flavor probio milk beverage is a kind of viable type fermented type lactic acid bacteria beverage.This series products is by skimmed milk powder and glucose or fructose generation Maillard reaction, adopt Lactobacillus casei (Lactobacilluscasei) lengthy fermentation again, after again with sterilization after white granulated sugar solution after, acid adjustment, homogeneous, cooling, the milk beverage of clearly good to eat, the unique flavor made after filling.Brown lactic acid bacteria beverage is all containing higher sugar in the market, and content is up to 14 ~ 18g/100ml.Its sugar is mainly derived from following two aspects: reduced sugar (lactose 2%, fructose or glucose 1.5%-2%), white granulated sugar 10-14%.Recently happen occasionally about the negative report that brown lactic acid bacteria beverage sugar content is too high, the brown lactic acid bacteria beverage of low sugar has huge market demand.At present, because the sugar of lactose and reducing sugar reaches 3.5%-4% containing total amount, in order to reach the object of low sugar, can only being the addition <1.5% by reducing sucrose, with a large amount of sweeteners, ensureing that product has suitable sour-sweet ratio.On the one hand, do not use sucrose can reduce the content of solid content in product, affect the stability of system, substitute with sweetener the mouthfeel that sucrose can affect product completely simultaneously.A kind of low sugar brown lactic acid bacteria beverage that Chinese patent CN104186656A relates to, it is the interpolation by the lactose content in the use reduction product of lactase and ectogenic reducing sugar, but Product Process is comparatively complicated, 2-4h is left standstill needed the condition of 35-40 DEG C before fermentation under, easily there is microbial contamination on the one hand, increase the manufacturing cost of product in addition on the one hand, the use of lactase also adds the content cost of product undoubtedly in addition.
Summary of the invention
It is higher that technical problem to be solved by this invention is to overcome brown lactic acid bacteria beverage sugar content conventional in prior art, or the preparation process complex process of low sugar brown lactic acid bacteria beverage, and provide a kind of low sugar brown lactic acid bacteria beverage and preparation method thereof.Low sugar brown lactic acid bacteria beverage provided by the invention, technique is simple, and cost is reasonable, sweet and sour taste, good stability, matter structure, mouthfeel, better flavor.
The invention provides a kind of preparation method of low sugar brown lactic acid bacteria beverage, comprise the following steps:
(1) compound A is incubated 1.5h-2.5h at 90 DEG C of-95 DEG C of temperature, mixes with lactic acid bacteria afterwards, ferment, turn over cylinder, homogeneous, cooling after acidified milk base-material; (2) described acidified milk base-material and compound B are mixed to get mixed liquor C, acid adjustment, homogeneous, obtain described low sugar brown lactic acid bacteria beverage;
Wherein, described compound A comprises: 2-4.8% milk protein powder and/or PURE WHEY, 2-6% reductive monosaccharide, 2-8% milk powder, and water complements to 100%, and described percentage is the mass percent that each component accounts for described compound A; In described milk protein powder, the mass content of lactose is the mass content 60%-80% of 8%-18%, protein; In described PURE WHEY, the mass content of lactose is the mass content 60%-80% of 8%-18%, protein; In described milk powder, the mass content of lactose is 50%-60%, and the mass content of protein is 28%-35%, and the mass content of fat is less than 0.8%;
Described compound B be the aqueous solution that comprises sweet substance and stabilizing agent through sterilization, cool after the compound B of gained; Described sweet substance comprises antierythrite and sweet substance A; Described sweet substance A is one or more in white granulated sugar, fructose and HFCS; The addition of described sweet substance A is 1%-3.8%; The addition of described antierythrite is 0.5%-1.8%; Wherein, described percentage is the mass percent accounting for described mixed liquor C;
Described lactic acid bacteria is lactobacillus paraceasi (Lactobacillusparacasei); The addition of described lactobacillus paraceasi (Lactobacillusparacasei) is that every milliliter of compound A adds 1 × 10
6cfu-6 × 10
6the lactobacillus paraceasi (Lactobacillusparacasei) of cfu.
The mass content of protein preferably 70 ~ 80% in milk protein powder of the present invention, more preferably 70%.The preferred 2%-3% of addition of described milk protein powder, described percentage is the mass percent that described milk protein powder accounts for described compound A.
The preferred skimmed milk powder of milk powder of the present invention, described skimmed milk powder refers generally to the skimmed milk powder that indices need meet " national food safety standard-milk powder " GB19644, and the mass content of the fat of described skimmed milk powder is generally less than 0.8%.The preferred 32%-33% of the mass content of protein in described skimmed milk powder, the preferred 52%-56% of mass content of lactose, more preferably 55%-56%.The preferred 6%-8% of addition of described milk powder, described percentage is the mass percent that described milk powder accounts for described compound A.
Reductive monosaccharide of the present invention refers generally to the reductive monosaccharide containing a free aldehyde or ketone group in the molecule of this area routine, the preferred glucose of the present invention, one or more of fructose, HFCS, ribose, arabinose, wood sugar, galactolipin and mannose.The preferred 4%-5% of addition of described reductive monosaccharide, described percentage is the mass percent that described reductive monosaccharide accounts for described compound A.
The preparation method of low sugar brown lactic acid bacteria beverage of the present invention, also can comprise the following steps: described milk protein powder and/or PURE WHEY, reductive monosaccharide, milk powder and water are mixed, and obtains described compound A.Wherein, the described method mixed can refer to this area routine and selects, and preferred cycle of the present invention stirs; The condition of described circulation stirring can refer to this area routine and selects, the time preferred 20min-45min of described circulation stirring, more preferably 30min-40min; The temperature of described circulation stirring preferably 20 DEG C-45 DEG C, more preferably 30 DEG C-40 DEG C.Those skilled in the art all know, before described compound A mixes with described lactic acid bacteria, generally described compound A can be cooled to 25 DEG C-40 DEG C, more preferably be cooled to 35 DEG C-37 DEG C.
In step (1), the time preferred 2h of described insulation.
In step (1), the type of service of described lactic acid bacteria is preferably fermented dose of direct putting type particle.The addition of described lactobacillus paraceasi (Lactobacillusparacasei) is preferably every milliliter of compound A and adds 2 × 10
6cfu-4 × 10
6the lactobacillus paraceasi of cfu, is more preferably every milliliter of compound A and adds 2 × 10
6cfu-3 × 10
6the lactobacillus paraceasi of cfu.
In step (1), the temperature of described fermentation can be the temperature of this area routine, preferably 25 DEG C-40 DEG C, is more preferably 35 DEG C-37 DEG C; The time of described fermentation can be the time of this area routine, preferred 70h-120h, more preferably 72h-90h, further preferred 72h-85h.
In step (1), described turn over method and the condition that cylinder, the method for homogeneous and cooling and condition can be this area routine.Homogeneous described in the present invention preferably aseptically carries out.Described homogeneous is preferably double-stage homogenization, and the temperature of described double-stage homogenization is preferably 25 DEG C-40 DEG C, more preferably 35 DEG C-37 DEG C; The pressure of described double-stage homogenization refers generally to the gross pressure of twice homogenization, preferred 18Mpa-25Mpa.The temperature of described cooling preferably 10 DEG C-25 DEG C, more preferably 16 DEG C-22 DEG C.
In step (2), described sweet substance also can comprise sweet substance C, described sweet substance C is the sweet substance of other routines in this area except antierythrite, white granulated sugar, fructose and HFCS, one or more in the preferred Aspartame of the present invention, acesulfame potassium, Sucralose and honey element.The addition content of described Aspartame, acesulfame potassium, steviol glycoside and Sucralose need follow the regulation in GB2760 " food additives use sanitary standard ".The preferred 0.01%-0.03% of sweet substance C consumption described in the present invention, more preferably 0.02%-0.03%; The preferred 2%-3.8% of addition of described sweet substance A; The preferred 1.0%-1.5% of addition of described antierythrite; Wherein, described percentage is the mass percent that each component accounts for described mixed liquor C.
Stabilizing agent described in step (2) can be the stabilizing agent that this area routine uses, and preferred pectin of the present invention and/or soybean polyoses, be more preferably soybean polyoses.Described stabilizing agent addition can be the addition of this area routine, and preferably 0.15 ~ 0.3%; More preferably 0.2 ~ 0.25%; Described percentage is the mass percent that described stabilizing agent accounts for described mixed liquor C.
The preparation method of a kind of low sugar brown lactic acid bacteria beverage of the present invention, also can comprise the following steps: described sweet substance and described stabilizing agent are dissolved in the water, sterilization, and cooling, obtains described compound B; Wherein, the temperature of described water can refer to this area routine and selects, the present invention preferably 45 DEG C-70 DEG C; The method of described sterilization and condition can be method and the condition of this area routine, and preferred sterilization 10s-30min under 70 DEG C of-120 DEG C of conditions in the present invention, more preferably at 95 DEG C of sterilization 5min; Described cooling condition can be selected with reference to the routine of this area, and the present invention is preferably cooled to 10 ~ 30 DEG C, is more preferably cooled to 10 ~ 15 DEG C.
In step (2), the addition of described acidified milk base-material can refer to this area routine and selects, the preferred 18%-40% of the present invention, more preferably 20%-30%, the percentage further preferably described in 20%-25% is the mass percent that described acidified milk base-material accounts for described mixed liquor C.
In step (2), the method for described acid adjustment and condition can be selected with reference to this area routine, and the present invention preferably adopts and adds acidity regulator to be adjusted to terminal pH be 3.5-3.75.Described acidity regulator can be the acidity regulator of this area routine, one or more in preferred tartaric acid, citric acid, natrium citricum, malic acid and lactic acid.The addition of described acidity regulator can be the addition of this area routine, preferred 0.01%-0.2%, more preferably 0.06%-0.08%, further preferred 0.07%-0.075%, described percentage is the mass percent that described acidity regulator accounts for described mixed liquor C.
In step (2), the method for described homogeneous and condition can be method and the condition of this area routine, the temperature of described homogeneous preferably 10 DEG C-20 DEG C, the preferred 18Mpa-25Mpa of pressure of described homogeneous.
In step (2), after described homogeneous, also can comprise following last handling process: described low sugar brown lactic acid bacteria beverage is carried out filling, refrigeration.The method of described refrigeration and condition can be method and the condition of this area routine, the temperature of described refrigeration preferably 2 DEG C-6 DEG C.
Low sugar brown lactic acid bacteria beverage of the present invention also can comprise flavor substance and/or dietary fiber.
Wherein, described flavor substance can adopt described filling time add online.Described flavor substance can be the flavor substance of this area routine, one or more in preferred flavoring essence, flavorant and native enzyme hydrolysis products.One or more in described flavoring essence preferably apple essence, aloe flavour and citrus flavor.The addition of described flavor substance can be the conventional addition in this area, and be preferably greater than 0% and be less than or equal to 0.2%, more preferably 0.05%-0.2%, described percentage is the mass percent that described flavor substance accounts for described mixed liquor C.
Wherein, described dietary fiber can add in described compound B.Described dietary fiber can be the conventional dietary fiber in this area, one or more in preferably inulin, FOS, oligoisomaltose, galactooligosaccharide, xylo-oligosaccharide and polydextrose.The addition of described dietary fiber can be this area conventional amount used, and be preferably 0.1%-3%, be more preferably 0.8%-1.0%, described percentage is the mass percent that described dietary fiber accounts for described mixed liquor C.
Invention additionally provides a kind of low sugar brown lactic acid bacteria beverage adopting above-mentioned preparation method to obtain.
Without prejudice to the field on the basis of common sense, above-mentioned each optimum condition, can be combined, obtain the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material are all commercially.
Positive progressive effect of the present invention is: (1) the present invention passes through milk protein powder and/or PURE WHEY, with the composite use of skimmed milk powder; And the use of reductive monosaccharide, reduce the lactose content in product on the one hand, reduce the use of reducing sugar on the other hand, thus can effectively improve white granulated sugar in sweet substance, fructose, and the use amount of HFCS, while product meets low sugar requirement, improve product special flavour.(2) the present invention is studied by lot of experiments, optimizes kind and the consumption of sweet substance in product, the sweet sense of product can be made more close to the sweet sense of white granulated sugar, to the sweet taste that product is naturally pure.(3) preparation method of low sugar brown lactic acid bacteria beverage of the present invention is simple, and obtained product can ensure good stability.
Detailed description of the invention
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, conventionally and condition, or selects according to catalogue.In the following example, if no special instructions, described percentage is mass percent.Percentage described in step (1) is the mass percent that each component accounts for compound A; In step (2), described percentage is the mass percent that each component accounts for compound C.
Embodiment 1
In the present embodiment, the content of the protein of skimmed milk powder is 35%, and the content of lactose is 60%, and the lactose content of milk protein powder is 18%, and protein content is 60%.
The preparation method of the low sugar brown lactic acid bacteria beverage of the present embodiment, it comprises the steps:
(1) by the skimmed milk powder of 8%, the milk protein powder of 2%, the ribose of 1%, the wood sugar of 1%, the water with 88% is mixed to get compound A, is warmed up to 90 DEG C-95 DEG C, and insulation 1.5h, after being cooled to 37 DEG C, adds 4 × 10 in every milliliter of compound A
6cfu lactobacillus paraceasi (Lactobacillusparacasei) ferments 72h, and turn over cylinder homogeneous and be cooled to 16 DEG C, homogenization pressure is 18Mpa, and homogenizing temperature is 37 DEG C, obtains acidified milk base-material.
(2) by the white granulated sugar of 3%, the HFCS of 0.8%, the antierythrite of 1.8%, the acesulfame potassium of 0.015%, 0.015% Aspartame, 0.3% soybean polyoses is dissolved in 45 DEG C of water, carry out sterilization, sterilization temperature 95 DEG C, sterilizing time 5min, be cooled to 30 DEG C, the acidified milk base-material with 18% mixes to obtain compound C, adds the lactic acid of 0.07%, homogeneous, homogenizing temperature is 20 DEG C, and homogenization pressure is 18Mpa, filling, 2 DEG C-6 DEG C refrigerations.
The sugared content detecting the low sugar brown lactic acid bacteria beverage that the method for embodiment 1 obtains through GB5413.5 first method is 4.85%, meets the low sugar requirement of standard GB/T 28050-2011.
Embodiment 2
In the present embodiment, the content of the protein of skimmed milk powder is 28%, and the content of lactose is 50%, and the lactose content of PURE WHEY is 8%, and protein content is 80%.
The preparation method of the low sugar brown lactic acid bacteria beverage of the present embodiment, it comprises the steps:
(1) by the skimmed milk powder of 2%, the milk protein powder of 4.8%, the glucose of 3%, 3% HFCS and 87.2% water be mixed to get compound A, 40 DEG C of circulation stirring 40min, are warmed up to 90 DEG C-95 DEG C, insulation 2.5h, after being cooled to 35 DEG C, every milliliter of compound A adds 1 × 10
6cfu lactobacillus paraceasi (Lactobacillusparacasei) ferments 85h, and turn over cylinder homogeneous and be cooled to 22 DEG C, homogenization pressure is 18Mpa, and homogenizing temperature is 37 DEG C, obtains acidified milk base-material.
(2) by the fructose of 0.5%, the white granulated sugar of 0.5%, the antierythrite of 0.5%, the acesulfame potassium of 0.015%, 0.005% Sucralose, 0.15% pectolysis, in 70 DEG C of water, carries out sterilization, sterilization temperature 95 DEG C, sterilizing time 5min, is cooled to 15 DEG C, mix compound C with the acidified milk base-material of 40%, add the malic acid of 0.08%, homogeneous, homogenizing temperature is 15 DEG C, and homogenization pressure is 25Mpa, filling, 0.05%, 2 DEG C of-6 DEG C of refrigerations of online interpolation citrus flavor.
The sugared content detecting the low sugar brown lactic acid bacteria beverage that the method for embodiment 2 obtains through GB5413.5 first method is 4.9%, meets the low sugar requirement of standard GB/T 28050-2011.
Embodiment 3
In the present embodiment, the content of the protein of skimmed milk powder is 32%, and the content of lactose is 55%; The lactose content of milk protein powder is 18%, and protein content is 70%.
The preparation method of the low sugar brown lactic acid bacteria beverage of the present embodiment, it comprises the steps:
(1) by the skimmed milk powder of 8%, the milk protein powder of 2%, the fructose of 2%, 2% mannose, water with 88% is mixed to get compound A, and 40 DEG C of circulation stirring 40min, are warmed up to 90 DEG C-95 DEG C, insulation 2.5h, after being cooled to 37 DEG C, every milliliter of compound A adds 2 × 10
6cfu lactobacillus paraceasi (Lactobacillusparacasei)) fermentation 120h, turn over cylinder homogeneous and be cooled to 22 DEG C, homogenization pressure is 18Mpa, and homogenizing temperature is 37 DEG C, obtains acidified milk base-material.
(2) by the white granulated sugar of 2.5%, 0.01% acesulfame potassium, 0.01% Sucralose, the antierythrite of 1%, 0.15% pectin, 0.15% soybean polyoses, 1% inulin is dissolved in 70 DEG C of water, carries out sterilization, sterilization temperature 95 DEG C, sterilizing time 5min, is cooled to 30 DEG C, mix compound C with the acidified milk base-material of 30%, add the citric acid of 0.06%, homogeneous, homogenizing temperature is 15 DEG C, and homogenization pressure is 25Mpa, filling, 0.2%, 2 DEG C of-6 DEG C of refrigerations of online interpolation aloe flavour.
The sugared content detecting the low sugar brown lactic acid bacteria beverage that the method for embodiment 3 obtains through GB5413.5 first method is 4.75%, meets the low sugar requirement of standard GB/T 28050-2011.
Embodiment 4
In the present embodiment, the content of the protein of skimmed milk powder is 33%, and the content of lactose is 56%, and the lactose content of milk protein powder is 8%, and protein content is 80%.
The preparation method of the low sugar brown lactic acid bacteria beverage of the present embodiment, it comprises the steps:
(1) by the skimmed milk powder of 6%, the milk protein powder of 3%, the arabinose of 2%, 3% galactolipin, be mixed to get compound A with 86% water, 30 DEG C of circulation stirring 30min, are warmed up to 90 DEG C-95 DEG C, insulation 2h, after being cooled to 35 DEG C, every milliliter of compound A adds 3 × 10
6cfu lactobacillus paraceasi (Lactobacillusparacasei) ferments 90h, and turn over cylinder homogeneous and be cooled to 22 DEG C, homogenization pressure is 18Mpa, and homogenizing temperature is 37 DEG C, obtains acidified milk base-material.
(2) by the white granulated sugar of 2.5%, 0.01% steviol glycoside, the antierythrite of 1.5%, 0.3% soybean polyoses, dissolves in 70 DEG C of water, carries out sterilization, sterilization temperature 95 DEG C, sterilizing time 5min, is cooled to 15 DEG C, mix compound C with the acidified milk base-material of 18%, add the lactic acid of 0.075%, homogeneous, homogenizing temperature is 15 DEG C, and homogenization pressure is 25Mpa, filling, 0.2%, 2 DEG C of-6 DEG C of refrigerations of online interpolation flavoring apple essence.
The sugared content detecting the low sugar brown lactic acid bacteria beverage that the method for embodiment 4 obtains through GB5413.5 first method is 4.5%, meets the low sugar requirement of standard GB/T 28050-2011.
Comparative example 1: do not add antierythrite, all the other are with embodiment 1.
Comparative example 2: skimmed milk powder changes whole-fat milk powder into, all the other are with embodiment 1.
Comparative example 3: do not use milk protein powder, the consumption that use skimmed milk powder substitutes milk protein is remaining with embodiment 1.
Effect example 1
According to the examination criteria GB16321 (sense organ standard formula is as shown in table 1) of the organoleptic test of sour milk beverage, the low sugar brown lactic acid bacteria beverage obtained to embodiment of the present invention 1-4 and every benefit add (low sugar) (being produced by many companies of Inner Mongolia Yili Industry Group Co., Ltd), excellent beneficial C (subtracting sugar) (being produced by Inner Mongol limited company of Mongolia Ox) carries out mouthfeel and flavor evaluation is tested, and examination by sensory organs project is: outward appearance, structural state, mouthfeel, local flavor, sour-sweet degree.The sensory evaluation scores standard of sour milk beverage is as shown in table 1, and participating in this experiment number is 60 people, and the result of the sensory evaluation scores of sour milk beverage is as shown in table 2.
The sensory evaluation scores standard of table 1 lactic acid bacteria beverage
The Analyses Methods for Sensory Evaluation Results of table 2 lactic acid bacteria beverage
| Scoring item | Outward appearance | Structural state | Mouthfeel | Local flavor | Sour-sweet degree | Total score |
| Embodiment 1 | 0.90 | 0.95 | 0.9 | 1 | 0.9 | 4.65 |
| Embodiment 2 | 0.9 | 0.95 | 0.9 | 1 | 0.9 | 4.65 |
| Embodiment 3 | 0.9 | 0.9 | 1.0 | 0.95 | 0.95 | 4.7 |
| Embodiment 4 | 0.95 | 0.95 | 0.9 | 0.95 | 0.9 | 4.65 |
| Comparative example 1 | 0.90 | 0.95 | 0.8 | 0.9 | 0.85 | 4.4 |
| Every benefit is added (low sugar) | 0.95 | 0.95 | 0.9 | 0.9 | 0.9 | 4.6 |
| Excellent beneficial C | 0.95 | 0.95 | 0.85 | 0.95 | 0.9 | 4.6 |
Results of sensory evaluation shows: product appearance, the good mouthfeel of 4 embodiments of the present invention, has pleasant low sugar brown lactic acid bacteria beverage local flavor, sour-sweet moderate.Low sugar brown lactic acid bacteria beverage in the present invention, structural state is good, and clean taste, can preserve 21 days, without obvious layering, is a lactic acid bacteria beverage with joyful sense and nutrition prebiotic effect, can containing 10 in 100mL drink in the shelf-life
10live lactobacillus sp; Its mouthfeel, local flavor can add (low sugar) with the every benefit on market, and the products such as excellent beneficial C (subtracting sugar) match in excellence or beauty.Comparative example 2 is compared with embodiment 1, and mouthfeel is salubrious not as embodiment 1, within 15 days, has fat floating at shelf life.Comparative example embodiment 3, compared with embodiment 1, cannot reach the index of low sugar, and sugared content is 5.1%, more than 5%.
Claims (10)
1. the preparation method of a low sugar brown lactic acid bacteria beverage, it is characterized in that, it comprises the following steps: compound A is incubated 1.5h-2.5h by (1) at 90 DEG C of-95 DEG C of temperature, mix with lactic acid bacteria afterwards, ferment, turn over cylinder, homogeneous, cooling after acidified milk base-material; (2) described acidified milk base-material and compound B are mixed to get mixed liquor C, acid adjustment, homogeneous, obtain described low sugar brown lactic acid bacteria beverage;
Wherein, described compound A comprises: 2-4.8% milk protein powder and/or PURE WHEY, 2-6% reductive monosaccharide, 2-8% milk powder, and water complements to 100%, and described percentage is the mass percent that each component accounts for described compound A; In described milk protein powder, the mass content of lactose is the mass content 60%-80% of 8%-18%, protein; In described PURE WHEY, the mass content of lactose is the mass content 60%-80% of 8%-18%, protein; In described milk powder, the mass content of lactose is 50%-60%, and the mass content of protein is 28%-35%, and the mass content of fat is less than 0.8%;
Described compound B be the aqueous solution that comprises sweet substance and stabilizing agent through sterilization, cool after the compound B of gained; Described sweet substance comprises antierythrite and sweet substance A; Described sweet substance A is one or more in white granulated sugar, fructose and HFCS; The addition of described sweet substance A is 1%-3.8%; The addition of described antierythrite is 0.5%-1.8%; Wherein, described percentage is the mass percent accounting for described mixed liquor C;
Described lactic acid bacteria is lactobacillus paraceasi (Lactobacillusparacasei); The addition of described lactobacillus paraceasi (Lactobacillusparacasei) is that every milliliter of compound A adds 1 × 10
6cfu-6 × 10
6the lactobacillus paraceasi (Lactobacillusparacasei) of cfu.
2. preparation method as claimed in claim 1, is characterized in that,
In described milk protein powder, the mass content of protein is 70 ~ 80%;
Described milk powder is skimmed milk powder, and in described skimmed milk powder, the mass content of protein is 32%-33%; The mass content of lactose is 52%-56%, preferred 55%-56%;
Described reductive monosaccharide is one or more of glucose, fructose, HFCS, ribose, arabinose, wood sugar, galactolipin and mannose;
Described sweet substance also comprises sweet substance C, and described sweet substance C is one or more in Aspartame, acesulfame potassium, Sucralose and honey element;
Described stabilizing agent is pectin and/or soybean polyoses.
3. preparation method as claimed in claim 2, is characterized in that,
The addition of described milk protein powder is 2%-3%; The addition of described milk powder is 6%-8%; The addition of described reductive monosaccharide is 4%-5%; Wherein, described percentage is the mass percent that described reductive monosaccharide accounts for described compound A;
The addition of described lactobacillus paraceasi (Lactobacillusparacasei) is that every milliliter of compound A adds 1 × 10
6cfu-4 × 10
6the lactobacillus paraceasi of cfu;
The addition of described sweet substance A is 2.5%-3.8%; The addition of described antierythrite is 1.0%-1.5%; The addition of described sweet substance C is 0.01%-0.03%, preferred 0.02%-0.03%; Described stabilizing agent addition is 0.15 ~ 0.3%; Preferably 0.2 ~ 0.25%; The addition of described acidified milk base-material is 18%-40%, preferred 20%-30%, more preferably 20%-25%; Wherein, described percentage is the mass percent that described acidified milk base-material accounts for described mixed liquor C.
4. preparation method as claimed in claim 1, is characterized in that, further comprising the steps of:
Described milk protein powder and/or PURE WHEY, reductive monosaccharide, milk powder and water are mixed, obtain described compound A; Wherein, the described method preferred cycle mixed stirs; The time of described circulation stirring is 20min-45min, preferred 30min-40min; The temperature of described circulation stirring is 20 DEG C-45 DEG C, preferably 30 DEG C-40 DEG C;
Before described compound A mixes with described lactic acid bacteria, described compound A is cooled to 25 DEG C-40 DEG C, is preferably cooled to 35 DEG C-37 DEG C.
5. preparation method as claimed in claim 1, is characterized in that,
In step (1), the time of described insulation is 2h;
In step (1), the temperature of described fermentation is 25 DEG C-40 DEG C, preferably 35 DEG C-37 DEG C; The time of described fermentation is 70h-120h, preferred 72h-90h, more preferably 72h-85h;
In step (1), described homogeneous aseptically carries out; Described homogeneous is double-stage homogenization, and the temperature of described double-stage homogenization is 25 DEG C-40 DEG C, preferably 35 DEG C-37 DEG C; The pressure of described double-stage homogenization is 18Mpa-25Mpa; The temperature of described cooling is 10 DEG C-25 DEG C, preferably 16 DEG C-22 DEG C.
6. preparation method as claimed in claim 1, is characterized in that, further comprising the steps of: described sweet substance and described stabilizing agent to be dissolved in the water, sterilization, and cooling, obtains described compound B; Wherein, the temperature of described water is 45 DEG C-70 DEG C; Described sterilization is sterilization 10s-30min under 70 DEG C of-120 DEG C of conditions, preferably at 95 DEG C of sterilization 5min; Described being cooled to is cooled to 10 ~ 30 DEG C, is preferably cooled to 10 ~ 15 DEG C.
7. preparation method as claimed in claim 1, is characterized in that,
In step (2), described acid adjustment is that employing adds acidity regulator to be adjusted to terminal pH be 3.5-3.75, and described acidity regulator is one or more in tartaric acid, citric acid, natrium citricum, malic acid and lactic acid; The addition of described acidity regulator is 0.01%-0.2%, preferred 0.06%-0.08%, more preferably 0.07%-0.075%, and described percentage is the mass percent that described acidity regulator accounts for described mixed liquor C;
In step (2), the temperature of described homogeneous is 10 DEG C-20 DEG C, and the pressure of described homogeneous is 18Mpa-25Mpa; Following last handling process is also comprised: described low sugar brown lactic acid bacteria beverage is carried out filling, refrigeration after described homogeneous, the temperature of described refrigeration is 2 DEG C-6 DEG C.
8. preparation method as claimed in claim 1, it is characterized in that, described low sugar brown lactic acid bacteria beverage also comprises flavor substance and/or dietary fiber.
9. preparation method as claimed in claim 8, is characterized in that,
Described flavor substance described filling time add online; Described flavor substance is one or more in flavoring essence, flavorant and native enzyme hydrolysis products; Wherein, one or more in described flavoring essence preferably apple essence, aloe flavour and citrus flavor; The addition of described flavor substance is less than or equal to 0.2%, preferred 0.05%-0.2% for being greater than 0%, and described percentage is the mass percent that described flavor substance accounts for described mixed liquor C;
And/or described dietary fiber adds in described compound B; Wherein, described dietary fiber is one or more in inulin, FOS, oligoisomaltose, galactooligosaccharide, xylo-oligosaccharide and polydextrose; The addition of described dietary fiber is 0.1%-3%, is more preferably 0.8%-1.0%, and described percentage is the mass percent that described dietary fiber accounts for described mixed liquor C.
10. the low sugar brown lactic acid bacteria beverage that obtains of the preparation method as described in any one of claim 1-9.
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