Study On The Traditional Solid Brewing Beverages Add Lactic Acid Bacteria Technology

Acid bacteria drink has a large share in the consumer market,as the people’s living standards rising,the growing demand on the lactobacillus health food.Acid bacteria drinks so-called probiotics,are mostly some peptide material,even if the fermentation system viable drinks,the number of viable cells is limited,even with the body after drinking due to temperature,gastric acidity,bile salt concentration and the existence of other possible factors,the gradual death.Imagine if the embedded after acid salt of lactic acid bacteria added to the traditional drink,not only to maintain the original beverage flavor,and also added directly into the intestinal lactic acid bacteria,this is undoubtedly the best of both worlds the idea.This paper mainly studies the traditional solid brewing beverages add lactic acid bacteria technology.The main raw material is PLM-I,formula milk powder and emulsion stabilizer,The main components of PLM-I is Bifid bacterium,Lactobacillus planetarium.This article from the bacteria amount,brewing temperature,time,brewing water of four factors on the product drinking effect.And by means of the orthogonal test method to the brewing condition optimization.Screening of emulsion stabilizer and the use of response surface method to use types and parameters optimization.Finally through the volunteers consumed product and fill out the convenience by way of questionnaire,On the subjects of defecation frequency,stool color,shape,amount of defecation index changes are investigated in detail.The results of this study: Lactic acid bacteria brewing beverage powder optimum formulation,Milk14%,monoglyceride 0.4%,emulsifier 0.38 %,bacteria preparation1%.Brewing condition: Brewing temperature is 42℃,water for time is 0.4h,water 200 ml.Powder with the promotion of adult intestinal health possibility.