Probiotic ternary mixed fermentation beverage and making method

A technology of mixed fermentation and probiotics, which is applied in bacteria, food preparation, food science, etc., can solve the problems of limiting the market use range and clinical application range of probiotics such as bifidobacteria, achieve good market development prospects, and broaden the scope of material selection , low cost effect

Inactive Publication Date: 2010-02-03
赵敏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, bifid probiotic products that appear in the form of yogurt and pharmaceutical live bacteria products are limited by storage and bacterial activity cycles, and the use of probiotics has great limitations
In particular, a large number of individuals of the yellow race have allergic reactions to cow and goat milk proteins. Simply using cow's milk as a culture medium for probiotics such as bifidobacteria to ferment dairy products and medicines greatly limits the growth of probiotics such as bifidobacteria. Market use scope and clinical application scope

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Take 160Kg of cleaned mature peeled and pitted hawthorns, 30Kg of peeled carrots, and 10Kg of pitted red dates and put them into a large-scale fruit and vegetable juice extractor to squeeze the juice. Put the mixed liquid of squeezed hawthorns, carrots and red dates into a stainless steel fermentation reaction tank and stir. Add 200Kg of drinking water and 0.6Kg of solid powder probiotic mixed live bacteria vaccine, of which Bifidobacteria ≥ 1×10 7 cfu / g, Lactobacillus bulgaricus≥1×10 6 cfu / g, Streptococcus thermophilus ≥1×10 6 cfu / g, Lactobacillus ≥ 1×10 6 cfu / g, temperature-controlled fermentation at 25°C for 30 hours. After the fermentation is completed, filter through a 200-mesh filter to obtain 290Kg of probiotic mixed liquid of hawthorn, carrot and jujube, and 110Kg of mixed fermentation residue.

[0024] Put the fermented hawthorn, carrot and jujube probiotic mixed liquid into a stainless steel cooker, add 44Kg white sugar, 15Kg honey and 45Kg drinking water, ...

Embodiment 2

[0026] Take 100Kg of cleaned mature peeled and pitted hawthorns, 80Kg of peeled carrots, and 20Kg of pitted red dates and put them into a large-scale fruit and vegetable juicer to extract juice. Put the mixed liquid of squeezed hawthorns, carrots and red dates into a stainless steel fermentation reaction tank and stir. Add 300Kg of drinking water and 0.6Kg of solid powder probiotic mixed live bacteria vaccine, of which Bifidobacteria ≥ 1×10 7 cfu / g, Lactobacillus bulgaricus≥1×10 6 cfu / g, Streptococcus thermophilus ≥1×10 6 cfu / g, Lactobacillus ≥ 1×10 6 cfu / g, temperature-controlled fermentation at 30°C for 26 hours. After the fermentation is completed, filter through a 200-mesh filter to obtain 350Kg of probiotic mixed liquid of hawthorn, carrot and jujube, and 150Kg of mixed fermentation residue.

[0027] Put the fermented hawthorn, carrot and jujube probiotic mixed liquid into a stainless steel cooker, add 60Kg white sugar, 25Kg honey and 60Kg drinking water, boil for 20 m...

Embodiment 3

[0029] Take 100Kg of the probiotic slag after filtering the probiotic liquid of hawthorn, carrot and jujube, put it into a stainless steel cooker, add 38Kg of edible white sugar, 6Kg of brown sugar and 5Kg of pectin, and boil it to make probiotics of hawthorn, carrot and jujube with a water content of 32%. Bacteria jam is sent to the filling line, put into glass bottles and sealed, after ultra-high temperature instantaneous sterilization process, cooled to room temperature, and the finished product is qualified after inspection.

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PUM

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Abstract

The invention relates to a probiotic ternary mixed fermentation beverage. Squeeze juice of hawthorn, carrot and red jujube is used as a culture medium; fermentation is carried out under specific temperature and for specific time to culture probiotics, such as bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus, lactic acid bacillus and the like; then, probiotic liquid after fermentation is inactivated, and then a proper amount of white granulated sugar, honey and drinking water is added to make a beverage. Slag generated in the production of the probiotic mixed beverage of hawthorn, carrot and red jujube can be also used for producing mixed probiotic jam of hawthorn, carrot and red jujube. The invention greatly broadens the application range of probiotic culture medium selection of materials, such as bifidobacterium and the like, provides a novel probiotic inactivation fermentation beverage, and has the advantages of rich material source, low cost, stable preparationprocess, little production equipment investment, simple operation, easy popularization and favorable market application prospect.

Description

technical field [0001] The invention relates to a probiotic beverage made by biological fermentation, in particular to a hawthorn, carrot and jujube mixed probiotic fermented beverage and a preparation method thereof. Background technique [0002] Fruit and vegetable beverages are highly nutritious liquid foods that are loved by consumers. However, the fruit and vegetable beverages currently supplied to the market are not ideal in terms of mouthfeel, nutrition, and flavor, especially without the umami taste of fresh fruit, and the taste is relatively astringent. In addition, the use of additives such as artificial colors, flavoring essences, thickeners, and preservatives makes fruit and vegetable beverages have many unsafe factors that affect health. Therefore, the existing fruit and vegetable beverage processing technology has greatly limited the nutrition of the fruit and vegetable beverage, the deep development and utilization of functions such as natural color, fragranc...

Claims

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Application Information

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IPC IPC(8): A23L2/06A23L2/84A23L2/52A23L1/30C12N1/20
Inventor 赵敏李爱梅
Owner 赵敏
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