Active brown sour milk beverage and making method thereof

• Main Authors: QU MEI, LUO XINFANG
• Format: Patent
• Language: Chinese; English
• Published: 01.06.2018
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses an active brown sour milk beverage. The active brown sour milk beverage is blended from fermentation liquid and syrup, wherein the fermentation liquid is prepared from the following raw materials in percentage by mass: 11.5-12.5% of nonfat dry milk powder, 6.5-7.2% of high fructose corn syrup, 6.5-7.2% of glucose, 0.07-0.09% of a lactobacillus casei activation agent, and the balance of water, and the syrup is prepared from the following raw materials in percentage by mass: 20-22% of white granulated sugar and the balance of water. The invention further discloses a making method of the active brown sour milk beverage. The active brown sour milk beverage is free from a stabilizing agent, and has the characteristics of being good in stability and high in the number oflactic acid bacteria. The making method has the characteristics of being high in using rate of equipment, and low in energy consumption, besides, the stability of products can be improved, and the number of lactic acid bacter