Development Of Lactic Acid Bacteria Beverage Powder

Dairy products are rich in protein and multivitamins,and their nutritional health functions are well known.Yogurt is one of the most popular consumers in dairy products.It is loved by the elderly and children because of its sweet and sour taste and rich lactic acid bacteria.According to biologists' research,lactic acid bacteria have the greatest impact on human health and longevity as the safest strain in human body.In the process of fermentation,lactose is converted into lactic acid,so that patients with lactose intolerance can also eat directly.Due to the liquid state of the yogurt and the limitation of the living environment of the active lactic acid bacteria,the yogurt must be in a refrigerated state,and the shelf life is short and difficult to transport restricts the sale.The emergence of lactic acid bacteria beverages provides consumers with a variety of options.In order to simplify the process,save costs,and expand the sales radius,we use spray drying technology to produce a powder as a raw material for lactic acid bacteria beverages.On the basis of maintaining the original nutritional value,it has the advantages of being easy to carry,no need for refrigeration,and long shelf life.At present,some researches on yoghurt powder have been carried out abroad.The research on yoghurt powder in China is still at a preliminary stage.Most of the relevant literatures are about the study of remediation and drying methods.Actually,there are still many problems that need to be solved urgently.However,most of the yoghurt powder is used to ferment yogurt,make desserts,etc.,and there are few studies for preparing lactic acid bacteria beverages,and the market is still in a blank.Therefore,lactic acid bacteria beverage powder has unlimited potential in the future beverage industry.The precipitation and stratification of protein under acidic conditions is a key problem in the current milk-containing beverages.For the current problems,we expect to develop a lactic acid bacteria beverage powder,which is fermented into yogurt after raw milk fermentation.It becomes a lactic acid bacteria beverage powder,which can be adjusted into a cup of lactic acid bacteria beverage with uniform white color,sweet and sour taste,refreshing and delicious,good stability,no precipitation and stratification.In order to improve the precipitation of protein in lactic acid bacteria beverages,the following researches have been done: the study of a different viscosity-producing starter: find the best and most suitable starter from the three starters with different viscosity-producing ability..The addition of two stabilizers: Screening the stabilizers with the best stability under acidic conditions from several common stabilizers,and studying the addition process of stabilizers.Three: optimization of the homogenization process: find the optimum homogenization conditions to minimize the beverage precipitation rate.Four spray drying studies: obtaining process parameters with good drying quality and low costThe experimental results show that:(1)The viscosity-producing ability of the starter is closely related to the stability of the milk beverage.The lower the viscosity of the starter,the lower the centrifugal sedimentation rate and the better the stability.(2)The two kinds of stabilizers,pectin and soybean polysaccharide,were compounded by response surface analysis method,and 0.43% soybean polysaccharide and 0.33% pectin were obtained.When added after 6 hours of fermentation,the lactic acid bacteria beverage powder was good.Stability.(3)By comparing the optimization of two homogenization techniques and the optimization of process conditions,the homogenization effect of the high pressure homogenizer is better than that of the high shear homogenizer.When the high pressure homogenizer has a first stage pressure of 30 MPa and the secondary pressure is 15 MPa,the stability is significantly improved.(4)The research on spray drying conditions found that the lactic acid bacteria beverage powder prepared at the inlet air temperature of 150 ° C,the outlet air temperature of 60 ° C and the feed rate of 8.0 ml / min had the best quality.The lactic acid bacteria beverage powder prepared according to the above-mentioned research process and the distilled water of 40 ° C were prepared at a ratio of 1:5,and the mouthfeel was good,and the moisture content and the number of viable bacteria all met the requirements of the national standard.This paper mainly studies and discusses the key processes of lactic acid bacteria beverage powder and protein precipitation in lactic acid bacteria beverages.Through the research on different mucinogenic fermenting agents,the selection and matching of stabilizers,the optimization of homogenization conditions and spray drying process,A new milk-containing protein drink has been developed to satisfy consumers' hobbies and fill the gap in the dairy industry.At the same time,it provides a theoretical basis for the application of soybean polysaccharides and other stabilizers in dairy products,and has practical reference value for optimization of new product production process and guarantee of final product stability.