36results about How to "Improve resistance to cold and heat stress" patented technology

The invention discloses a probiotics troche and a preparation method thereof. Functional leavening agents and germinated brown rice, Chinese herb medicine extract with anti-cold and hot irritability and a stabilizer capable of effectively enhancing the stability are added into a yoghourt fermenting process; poikilothermal yogurt fermentation enables proliferation of lactic acid bacteria to the maximum extent, so that the anti-cold and hot irritability of lactic acid bacteria is improved. yogurt and fruit and vegetable slurry are pre-treated by using a non-hot-working technology so as to prevent infectious microbe infection in the process, improve the juice yield of the fruit and vegetable slurry, increase the content of soluble cellulose of the fruit and vegetable slurry and prevent the fruit and vegetable slurry from brown stain. Moreover, when the fruit and vegetable slurry and the yogurt are mixed, a scientifically compounded freezing protecting agent which is relatively good in anti-freezing effect is added. Finally, the probiotics troche which is smooth in taste, uniform in texture, stable in state, natural in quality, high in viable count, strong in functionality and long in expiration data is prepared. The viable count is (1.75-2.55)x10<11> CFU / g. At normal temperature, the expiration data is 30-36 months.

The invention discloses a yoghourt tablet containing live bacteria and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit and vegetable pulp so as to prevent infection with infectious microbes in preparation process, improve juice yield of the fruit and vegetable pulp, increase the content of soluble cellulose in the fruit and vegetable pulp and prevent browning of the fruit and vegetable pulp; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit and vegetable pulp and the yoghurt. Eventually, the prepared yoghourt tablet containing live bacteria has fine mouthfeel, uniform texture, stable state, natural quality, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.75 * 10<11> to 2.55 * 10<11> CFU / g, and the shelf life is 30 to 36 months at normal temperature.

The invention discloses a fruit and vegetable tablet containing lactic acid bacteria and a preparation method of the fruit and vegetable tablet. In the fermentation process of yoghourt, a functional fermentation agent, sprouted cargo rice, Chinese herbs extracts with cold and hot sensitivity resistance, and a stabilizing agent capable of effectively improving stability are added; the yoghourt is fermented under dynamic temperatures, so that the proliferation of lactic acid bacteria is maximized, and the cold and hot sensitivity resistance of the lactic acid bacteria is improved; a non-hot processing technique is adopted for pretreating the yoghourt and the pulp of fruits and vegetables so as to prevent microbial contamination during the process, increase the juice yield of the pulp of the fruits and the vegetables, increase the content of soluble cellulose in the pulp of the fruits and the vegetables, and prevent the pulp of the fruits and the vegetables from generating brown stains; a refrigerating protective agent which is scientifically compounded and has a better refrigerating resistant effect is added while mixing the pulp of the fruits and the vegetables as well as the yoghourt. Finally, the prepared fruit and vegetable tablet is fine and smooth in mouth feel, homogeneous in texture, stable in state, natural in quality, high in viable count, high in functionality, and long in quality guarantee period, and the viable count is 1.75 *1011-2.55 *1011CFU / g. Under the normal atmospheric temperature, the quality guarantee period of the fruit and vegetable tablet is 30-36 months.

The present invention discloses a fruit puree and yogurt freeze-dried tablet and a preparation method thereof. In the yogurt fermentation process, a functional fermentation agent, germinated brown rice, Chinese herbal medicine extract with resistance to cold and hot stress, and a stabilizer which can effectively enhance stability are added. Variable temperature yogurt fermentation technology can enable the lactic acid bacterium proliferation to be maximized and improve the resistance ability of the lactic acid bacteria to cold and hot stress. Non-thermal processing technology is used to conduct pre-treatment for yogurt and fruit puree, which can prevent mixed bacterium infection in the process, improve fruit juice yield, increase the content of soluble cellulose in the fruit puree, and prevent the fruit puree from browning. A scientifically compound cryoprotectant with relatively good anti-freezing effect is added when the fruit puree and yogurt are mixed. Finally, the fruit puree and yogurt freeze-dried tablet which is delicate in taste, uniform in texture, steady in state, high in viable bacterium number, strong in function, and long in shelf life is obtained. The content of viable bacteria is 1.55*10<11>-2.52*10<11> CFU / g and the fruit puree and yogurt freeze-dried tablet has a shelf life of 30-36 months at room temperature.

The invention relates to the technical field of mushroom strain fermentation, in particular to a fermentation method of mushroom liquid strains with the high activity and the high stability. The method comprises the steps that 1, preserved mushroom inclining strains are inoculated on a plating medium to be activated, advantageous hyphae are selected as a mother strain and inoculated in a shake flask containing a primary liquid culture medium, standing is performed under the temperature of 23+ / -2 DEG C for 36-48 h, the shake flask obtained after standing is placed into a constant temperature shaking table, oscillation culture is performed for 60 h, and the primary fermentation strain is obtained; 2, a fermentation tank is disinfected under the steam pressure of 0.16-0.18 Mpa and the temperature of 121 DEG C for 90-120 min, then, a secondary liquid culture medium is put into the fermentation tank, and sterilization is performed under the steam pressure of 0.15-0.16 Mpa and the temperature of 110 DEG C for 60 min; 3, after the temperature inside the fermentation tank is lowered to 28 DEG C or lower, the primary fermentation strain is inoculated into the fermentation tank, oxygen is additionally supplied, the tank pressure is 0.12-0.13 Mpa, and constant temperature culture is performed for 96 h; the fermentation method of mushroom liquid strains has the advantages that the technology is simple, operation is convenient, and the fermentation period is short, and has the good application prospect.

The invention discloses a blueberry tablet candy capable of improving body immunity and a preparation method of the blueberry tablet candy, belonging to the technical field of blueberry deep processing. The preparation method comprises the steps of processing blueberries which are taken as main raw materials into blueberry pulp by virtue of a non-thermal processing method, uniformly mixing the blueberry pulp with cow milk, sucrose, Chinese herbal medicine extracts, honey and a stabilizer, adding a fermenting agent, fermenting to prepare blueberry yoghourt by virtue of a sectional temperature-variable fermentation manner to maximally multiply probiotics and endow the probiotics with relatively good cold-hot stress resistances, then adding a protective agent with relatively good freeze resistance, carrying out freeze drying to obtain functional blueberry yoghourt freeze-dried powder with high content of living probiotics and strong cold-heat resistance, finally scientifically compounding the functional blueberry yoghourt freeze-dried powder with a clover extract, germinated brown rice, plant extracts, dextrin, probiotics factors, magnesium stearate and the like, and carrying out tabletting by virtue of a multi-punch rotary tablet press so as to obtain the blueberry tablet candy which is high in content of living probiotics, good in stability and long in guarantee period and has the efficacies of beautifying, resisting bacteria, delaying senescence and improving the body immunity.