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Probiotic mixed fermentation beverage and making method

A technology of mixed fermentation and probiotics, applied in bacteria, food preparation, food science, etc., can solve the problems of limiting the market and clinical application range of probiotics such as bifidobacteria, and achieve good market development prospects and stable preparation process , Increase the effect of added value

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

[0020] Take 50Kg of mature peeled carrots and 100Kg of peeled, peeled, and flower-headed seabuckthorns, put them into a large-scale fruit and vegetable juicer, put the squeezed carrot and seabuckthorn mixed liquid into a stainless steel fermentation reaction tank, add drinking water under stirring 150Kg and 0.45Kg of live vaccine mixed with solid powder probiotics, 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 24 hours. After the fermentation is completed, filter through a 200-mesh filter to obtain 210Kg of carrot and seabuckthorn probiotic mixed liquid and 90Kg of mixed fermentation residue.

[0021] Put the fermented carrot and seabuckthorn probiotic mixed liquid into a stainless steel cooker, add 32Kg white sugar, 11Kg drinking water, boil for 20 minutes under normal pressure to inactivate, and fill it into tinplate, alu...

Embodiment 2

[0024] Take 150Kg of mature peeled carrots and 100Kg of sea buckthorn peeled, removed fruit roots and flower heads, put them into a large-scale fruit and vegetable juicer, put the mixed liquid of carrots and sea buckthorn into a ceramic fermentation reaction tank, add 300Kg of drinking water under stirring and probiotic mixed live vaccine 0.75Kg, 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, the temperature was controlled at 35°C for 12 hours of fermentation, and after the fermentation was completed, it was filtered through a 180-mesh filter to obtain 370Kg of carrot and seabuckthorn probiotic mixed liquid and 180Kg of mixed fermentation residue.

[0025] Put the fermented carrot and seabuckthorn probiotic mixed liquid into a stainless steel cooker, add 74Kg of white sugar and 37Kg of drinking water, boil for 15 minutes under normal pressure to inactivate it, fill it into...

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PUM

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Abstract

The invention relates to a probiotic mixed fermentation beverage. Squeeze juice of carrot and sea-buckthorn is used as a culture medium; fermentation is carried out under specific temperature and forspecific 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 is added to make a beverage. Slag generated in the production of the probiotic mixed beverage of carrot and sea-buckthorn can be also used for producing mixed probiotic jam of carrot and sea-buckthorn. 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, simpleoperation, 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 carrot and seabuckthorn mixed probiotic fermented beverage 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 fe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/06A23L2/84A23L2/52A23L1/30C12N1/20
Inventor 赵敏李爱梅
Owner 赵敏
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