Probiotics fermented beverage and production method thereof

A technology of probiotics and beverages, applied in bacteria, food preparation, food science, etc., can solve the problems of complicated production process, single product function, high production cost, etc., and achieve the effect of simplified production operation, simple process and convenient operation

Active Publication Date: 2009-12-02
JIANGXI HESHANYUAN INT FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, with the increasing awareness of people's health and the rapid development of biotechnology, various foods and preventive drugs in the form of probiotic products have gradually increased, and most of the applied strains of probiotic products are single strains Or a compound strain composed of 2-3 kinds of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus casei, Bifidobacterium bifidum and Bifidobacterium adolescent were selected, and they were subjected to hyperbaric aerobic expansion culture respectively, and then Lactobacillus acidophilus: Lactobacillus bulgaricus: Streptococcus thermophilus: Lactobacillus casei: Bifidobacterium bifidum: Bifidobacterium juvenile: 1:1:1:1:2:2 After mixing evenly, beneficial flora can be obtained;

[0021] Take 60 kg of molasses, 30 kg of honey, 30 kg of papaya, mango, pineapple, grape, and kiwi fruit, 0.5 kg of Qinghai Lake salt, and 1 ton of drinking water. The group weight ratio is: 100:0.2, insert 2.241 kg of beneficial bacteria into the culture medium, stir evenly, put them into fermenters for anaerobic fermentation, and release gas every 7 days, when the pH value of the culture medium drops Fermentation is terminated when the temperature is below 3.5, and the finished product is obtained...

Embodiment 2

[0029] Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus casei, Bifidobacterium bifidum and Bifidobacterium adolescent were selected, and they were subjected to hyperbaric aerobic expansion culture respectively, and then Lactobacillus acidophilus: Lactobacillus bulgaricus: Streptococcus thermophilus: Lactobacillus casei: Bifidobacterium bifidum: Bifidobacterium juvenile: 1:1:1:1:1:1:1 After mixing evenly, beneficial flora can be obtained;

[0030] Take 50 kg of molasses, 15 kg of honey, 25 kg of papaya and mango, 0.3 kg of Qinghai Lake salt, 0.8 tons of drinking water, and make culture medium after disinfection treatment. The weight ratio of culture and beneficial bacteria is: 100:0.1 Proportion: Add 0.8903 kg of beneficial bacteria into the culture medium, stir them evenly, put them into fermentation barrels for anaerobic fermentation, release gas every 10 days, stop fermentation when the pH value of the culture medium drops below 3...

Embodiment 3

[0032] Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus casei, Bifidobacterium bifidum and Bifidobacterium adolescent were selected, and they were subjected to hyperbaric aerobic expansion culture respectively, and then Lactobacillus acidophilus: Lactobacillus bulgaricus: Streptococcus thermophilus: Lactobacillus casei: Bifidobacterium bifidum: Bifidobacterium juvenile: After mixing evenly in the ratio of 2:2:1:1:1:1, beneficial flora can be obtained;

[0033] Take 100 kilograms of molasses, 60 kilograms of honey, 50 kilograms of grapes and kiwi fruit, 0.7 kilograms of Qinghai Lake salt, and 1.5 tons of drinking water, and make culture medium after disinfection treatment. The weight ratio of culture and beneficial bacteria is: 100: Add 5.1321 kg of beneficial bacteria into the culture medium at a ratio of 0.3, stir them evenly and put them into fermenters for anaerobic fermentation, release the gas every 5 days, and stop the ferment...

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PUM

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Abstract

The invention discloses a probiotics fermented beverage and a production method thereof, and belongs to the technical field of biological fermentation. The method screens lactobacillus acidophilus, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus casei, bifidobacterium bifidum and bifidobacterium adolescentis which are beneficial for human health and accord with national food sanitation law prescriptions as a beneficial colony, and selects tropical fruits, molasses, honey and Qinghai Lake salt which have anti-oxidation functions as a culture medium. The probiotics fermentedbeverage has the functions of maintaining colony balance in human intestinal tracts, promoting the absorption of nutrient substances, enhancing the immunity of the organism, preventing diarrhea and constipation, and the like; and the production method has the advantages of simple process, convenient operation and high production efficiency.

Description

technical field [0001] The invention belongs to the technical field of biological fermentation, and in particular relates to a probiotic fermented beverage prepared by fermentation using lactic acid bacteria and bifidobacteria as composite strains and a production method thereof. Background technique [0002] Probiotics are a kind of active microorganisms that play a role by improving the balance of the host's intestinal microbial flora. They are important physiological bacteria in the human intestinal tract. They can improve the structure of the intestinal flora and promote the proliferation of beneficial bacteria in the intestine. , Inhibit the growth of harmful bacteria, eliminate carcinogenic factors, improve the body's immunity, lower cholesterol, slow down lactose intolerance and other important physiological effects. In recent years, with the increasing awareness of people's health and the rapid development of biotechnology, various foods and preventive drugs in the f...

Claims

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Application Information

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IPC IPC(8): A23L2/06A23L2/84A23L2/52A23L2/44A23L1/30C12N1/20A23L33/135
Inventor 刘晓宇
Owner JIANGXI HESHANYUAN INT FOOD IND
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