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Probiotic binary mixed fermentation beverage and making method

A fermented beverage and binary mixing technology, which is applied in the fields of bacteria, food preparation, food science, etc., can solve the problems of restricting the market and clinical application range of probiotics such as bifidobacteria, and achieve good market development prospects and easy promotion , The effect of stable preparation process

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

[0022] Take 150Kg of cleaned and mature peeled carrots and 50Kg of pitted red dates, put them into a large fruit and vegetable juicer to extract juice, put the squeezed carrot and red dates into a stainless steel fermentation reaction tank, add 200Kg of drinking water and solid powder under stirring Probiotic mixed live vaccine 0.6Kg, 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 32°C for 28 hours. After the fermentation is completed, filter through a 200-mesh filter to obtain 320Kg of carrot and jujube probiotic mixed liquid and 80Kg of mixed fermentation residue.

[0023] Put the fermented carrot and jujube probiotic mixed liquid into a stainless steel cooker, add 60Kg white sugar, 25Kg drinking water, boil for 20 minutes under normal pressure to inactivate, fill it into a glass bottle through an automatic beverage filling line, s...

Embodiment 2

[0026] Take 100Kg of cleaned ripe peeled carrots and 100Kg of pitted red dates, put them into a large-scale fruit and vegetable juicer, put the mixed liquid of squeezed carrots and red dates into a ceramic fermentation reaction tank, add 250Kg of drinking water and solid powder under stirring Probiotic mixed live vaccine 0.6Kg, 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 at 34°C, and fermented for 24 hours. After the fermentation is completed, filter through a 200-mesh filter to obtain 350Kg of carrot and jujube probiotic mixed liquid and 100Kg of mixed fermentation residue.

[0027] Put the fermented carrot and jujube probiotic mixed liquid into a stainless steel cooker, add 70Kg of white sugar and 30Kg of drinking water, boil for 20 minutes under normal pressure to inactivate, fill it into a glass bottle through an automatic beverage filling li...

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Abstract

The invention relates to a probiotic binary mixed fermentation beverage. Squeeze juice of carrot and red jujube is used as a culture medium; fermentation is carried out under specific temperature andfor specific time to culture probiotics, such as bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus, lactic acid bacillus and the like; then, probiotic liquid after fermentation isinactivated, 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 carrot and red jujube can be also used for producing mixed probiotic jam of 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 preparation process, 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 probiotic fermented beverage mixed with carrots and red dates and a preparation method thereof. Background technique [0002] Juice drinks are highly nutritious liquid foods that are loved by consumers. Yet the fruit juice beverage that supplies the market at present is all not ideal enough from mouthfeel or nutrition, local flavor, especially does not have the umami taste of fresh fruit, and taste is astringent. In addition, the use of additives such as artificial colors and flavoring essences, thickeners, and preservatives makes fruit juice drinks have many unsafe factors that affect health. Therefore, the existing juice drink processing technology has greatly limited the nutrition of fruit drink, the deep-level development and utilization of functions such as natural color, fragrance, taste. [0003] The use of microorganisms with special functions to...

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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