Study On Processing Technology Of Lactic Acid Bacteria Beverage Based On The High Number Of Live Bacteria

The number of active probiotic lactic acid bacteria beverage is an important factor to ensure the functional properties.Currently on the market a wide variety of lactic acid bacteria beverage,uneven quality, the number of live bacteria are also different.This study in the survey analysis currently on the basis of the number of active probiotics market mainly lactic acid bacteria beverage products, by improving the fermented milk of technology to improve the fermented milk bases in the number of live bacteria, through the deployment process added prebiotic reduce lactic acid bacteria beverage in the storage process of live bacteria number decay rate, to improve and maintain product live bacteria number. The main research contents and results are as follows(1)In order to grasp the lactic acid bacteria content and product quality of the main lactic acid bacteria beverage in the market Investigate and analysis of the lactic acid bacteria beverage product with high market share. Plant vigor, Erie Mei yitian, Mengniu You Yi C and Yakult as investigation object, Experimental results show that; Until after the end of the storage period The number of viable bacteria in Plant vigor was 8.32(2.09×108 cfu/ml) YiLi’s was 8.78 (6.02×108 cfu/ml) Meng Niu’s was 8.52 (3.24×108 cfu/ml),The yakult’s was 8.44 (2.75×108 cfu/ml) pH are more than 3.80 To avoid the decline in the sensory quality of products caused by acid ification(2) In order to improve the number of probiotic fermented milk,as the fermentation by Lactobacillus casei,to improve the fermentation process of lactic acid bacteria in yogurt base material research. The results show that the inoculation rate of Lactobacillus fermentation temperature had a great influence on the number of lactic acid bacteria,while the skim milk was not so high. The experimental results show that the inoculation amount was 5%, fermentation temperature of 37 degrees, milk powder added amount under conditions of 13.5%, fermentation substrate fermentation effect best, Maximum number of viable bacteria reached 3.89×1010cfu/ml(3) In order to maintain the stability of the number of probiotic bacteria in lactic acid bacteria beverage during storage Add the beneficial factor (isomaltose, oligo galactose, lactulose, stachyose) to keep the number of lactic acid bacteria in yoghurt beverage. In the single factor test to determine the appropriate amount of beneficial bacteria factor.By optimizing the ratio of beneficial factor orthogonal experiment based optimum adding amount of the probiotic factor level, optimizing composition of compound probiotics factor, The best ratio was determined by range analysis and variance analysis. Add isomaltulose to 0.75%, Add oligo galactose to 1.25%, Adding lactulose as 0.6%, Add stachyose as 1.0%, Total number of viable bacteria is 8.51×109cfu/m pH is 3.83 But the blank test Total number of viable bacteria is 3.80×108 cfu/ml pH is 3.87...