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Probiotic soft drink base on two strains of lactic acid bacteria and processing technology thereof

A production process and technology of lactic acid bacteria, applied in the field of microbiology, to achieve the effects of easy availability, stable fermentation performance and small investment in process equipment

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

AI Technical Summary

Problems solved by technology

However, live bacterial beverages are opaque liquids containing a large amount of culture medium or auxiliary materials, and the shelf life is generally less than one month, requiring low temperature storage, such as yogurt, Yakult, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Three-step liquid fermentation:

[0026] 1 Medium material preparation:

[0027] Preparation of soybean milk: Wash 100 grams of soybeans, soak them for 8 hours, take them out and put them in a soybean milk machine to make 1000ml of soybean milk with dregs removed, put them in a clean container, heat to boiling, and cool for later use.

[0028] Preparation of Runfor Lactic Acid Bacteria Medium Booster:

[0029] Prepare food-grade, 80-mesh powdered anhydrous sodium acetate, anhydrous ammonium citrate, anhydrous disodium hydrogen phosphate, and anhydrous magnesium sulfate.

[0030] Weigh 200 grams of sodium acetate, 300 grams of ammonium citrate, 300 grams of disodium hydrogen phosphate, and 200 grams of magnesium sulfate and mix to form a composite mineral salt, which is bottled for later use.

[0031] Water for liquid culture: Tap water is filtered through a direct drinking machine to filter impurities and bacteria in the water. After inspection, no bacteria and microorg...

Embodiment 2

[0040] Production of fermented inoculants from concentrates, as complete cultures, for the production of live beverages:

[0041] Step 1 and Step 2 are the same as Scheme 1;

[0042] The third step is to expand the culture: add 2% (w / v) sucrose, Runfor lactic acid bacteria medium synergist 6‰ (w / v) (containing sodium acetate, citrate saddle, magnesium sulfate, etc.) to a one-liter Erlenmeyer flask , fill up to 1000ml culture medium with cooled soybean milk. Inoculate the two strains in equal amounts under sterile conditions, shake well and place in an incubator at a temperature of 40±2°C for static fermentation for 48 hours;

[0043] The obtained culture solution was tested, and both bacteria fermented and grew well, and the obtained total bacterial concentration cfu>10 8 per ml, pH is between 3-3.5; the fermentation medium is turbid and uniform yellow at the beginning, pH is about 6, and a little precipitation occurs; after 18 hours, the pH drops to between 4-5, indicating ...

Embodiment 3

[0045] The third step is a four-step fermentation method of solid fermentation:

[0046] 1 Medium material preparation:

[0047] Preparation of soybean milk: Wash 100 grams of soybeans, soak them for 8 hours, take them out and put them in a soybean milk machine, make 1000ml of soybean milk with dregs removed, put them in a clean container, heat to boiling, and cool for later use;

[0048] Preparation of Runfor Lactic Acid Bacteria Medium Booster:

[0049] Prepare food-grade, 80-mesh powdered anhydrous sodium acetate, anhydrous ammonium citrate, anhydrous disodium hydrogen phosphate, and anhydrous magnesium sulfate. Weigh 200 grams of sodium acetate, 300 grams of ammonium citrate, 300 grams of disodium hydrogen phosphate, and 200 grams of magnesium sulfate and mix to form a composite mineral salt, which is bottled for later use.

[0050] Water for liquid culture: Tap water is filtered through a direct drinking machine to filter impurities and bacteria in the water. After insp...

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Abstract

The invention discloses a formula of a probiotic soft drink base on two strains of lactic acid bacteria and a processing technology thereof. The invention is characterized in that three-stage static submerged liquid fermentation is adopted, the fermentation time of each stage is 48 hours, the fermentation temperature is 40+ / -2 DEG C, and bacterial liquid obtained by the final-stage fermentation can be packaged into a product after precipitation and filtering; a culture medium for fermentation trial seeds is a common MSR culture medium; and a culture medium for expanding fermentation and production liquid fermentation is as follows: 2 percent of soybean milk, 1.2 percent of sucrose, 3 per thousand of Rumfor lactic acid bacteria culture medium synergist (containing sodium acetate, ammonium citrate, magnesium sulfate and the like). The processing technology has simple and convenient operation, and the processed product is colorless clear transparent liquid with slight fermentation odor; the pH of the product is 2.5-4.5, and the quality guarantee period thereof is not less than two months; and the total viable count cfu of the two strains is not lower than 310<7> / ml.

Description

technical field [0001] The invention relates to the subject field of microbiology in biotechnology, and its product development belongs to the profession of probiotic healthy food and beverage. Background technique [0002] For half a century, antibiotics and vaccines have been used as the main means to fight against various pathogenic microorganisms. However, with the emergence of various highly resistant bacteria such as MRSA and VRE, humans have realized the limitations and adverse consequences of antibiotic therapy. Fuller proposed probiotics in 1989, and in 2002, FAO and WHO confirmed the concept and effect of probiotics. In the short 10 years since then, great changes have taken place in the field of human health in the world, and the research and product development of prebiotics and prebiotics has become a trend. The use of probiotics is manifested in various forms such as medical treatment drugs, liquid oral use, granules, capsules, and added to other foods and med...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/30C12N1/20C12R1/25C12R1/225A23L11/50A23L11/65
Inventor 许民强
Owner 陈斌
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