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Live probiotic-containing sweet sauce and making method thereof

A technology of active probiotics and production method, which is applied in the field of functional food production to achieve the effect of solving the problem of intestinal health

Inactive Publication Date: 2013-07-10
JINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, no sweet sauce products containing active probiotics have appeared

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Preparation of the probiotic mixture: Bifidobacterium longum (Bifidobacterium longum, ATCC 15707) (purchased from China Industrial Microorganism Culture Collection Center), Lactobacillus delbrueckii subsp.Bulgaricus (Lactobacillus delbrueckii subsp. , ATCC 7993) (purchased from China Industrial Microorganism Collection Center) and Streptococcus thermophilus (Streptococcus thermophils, CICC 6038) (purchased from China Industrial Microbiology Collection Center) to logarithmic phase, centrifuged, and then used Bacterial normal saline adjusted the concentration of bacteria to 10 8 cfu / ml, and then mixed according to the solution volume ratio of 1:1:1 to obtain a probiotic mixture.

[0032] (2) Preparation of the thickener: the starch was prepared with water into an aqueous solution with a concentration of 10% by mass to obtain the thickener.

[0033] (3) Preparation of sweet sauce containing active probiotics: mix 20g (about 20ml) of the thickener obtained in step (2),...

example 2

[0036] (1) Preparation of the probiotic mixture: Bifidobacterium longum (Bifidobacterium longum, ATCC 15707) (purchased from China Industrial Microorganism Culture Collection Center), Lactobacillus delbrueckii subsp.Bulgaricus (Lactobacillus delbrueckii subsp. , ATCC 7993) (purchased from China Industrial Microorganism Collection Center) and Streptococcus thermophilus (Streptococcus thermophils, CICC 6038) (purchased from China Industrial Microbiology Collection Center) to logarithmic phase, centrifuged, and then used Bacterial normal saline adjusted the concentration of bacteria to 10 8 cfu / ml, and then mixed according to the solution volume ratio of 0.8:1:1 to obtain a probiotic mixture.

[0037] (2) Preparation of thickener: with step (2) of embodiment 1.

[0038] (3) Preparation of sweet sauce containing active probiotics: Mix 18g (about 18ml) of the thickener obtained in step (2), 64g mulberry, 7g maltose, 3g milk powder, 0.2g salt and 0.02g mulberry essence, and pour it...

example 3

[0041] (1) Preparation of the probiotic mixture: Bifidobacterium longum (Bifidobacterium longum, ATCC 15707) (purchased from China Industrial Microorganism Culture Collection Center), Lactobacillus delbrueckii subsp.Bulgaricus (Lactobacillus delbrueckii subsp. , ATCC 7993) (purchased from China Industrial Microorganism Culture Collection Center) and Streptococcus thermophilus (Streptococcus thermophils, CICC 6038) (purchased from China Industrial Microbiology Culture Collection Center) to logarithmic phase, after centrifugation, sterile physiological Adjust the concentration of bacteria in saline to 10 8 cfu / ml, and then mixed according to the solution volume ratio of 0.8:1.2:1 to obtain a probiotic mixture.

[0042] (2) Preparation of thickener: with step (2) of embodiment 1.

[0043](3) Preparation of sweet sauce containing active probiotics: mix 15g (about 15ml) of the thickener obtained in step (2), 73g bayberry pulp, 5g honey, 2g milk powder, 0.2g salt and 0.02g bayberry...

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PUM

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Abstract

The invention discloses a live probiotic-containing sweet sauce and a making method thereof. The making method comprises the following steps: mixing 55 to 73 percent of fruit pulp, 5 to 10 percent of sweetening agent, 2 to 5 percent of milk powder, 10 to 20 percent of thickening agent and 0.1 to 0.2 percent of table salt, stirring the mixture at the temperature of between 10 and 25 DEG C until the mixture is uniform and particles are fine and smooth; and sterilizing at the temperature of between 55 and 60 DEG C for 30 minutes, cooling to lower than 40 DEG C, inoculating probiotic, fermenting at the temperature of between 20 and 37 DEG C for 1 to 2 days to obtain the live probiotic-containing sweet sauce. The live probiotic-containing sweet sauce has acid and sweet taste, and can be mixed with milk and embedded into steamed buns or bread to make salad dishes to season foreign fast food or directly eaten. The live probiotic-containing sweet sauce is easy to carry and diversified in easting modes, meets the requirement of fast-paced life style of modern people, and contributes to removing the trouble of intestinal health of modern urban people.

Description

technical field [0001] The invention particularly relates to a sweet sauce containing active probiotics and a preparation method thereof, belonging to the technical field of functional food preparation. Background technique [0002] Probiotics are bacteria that are beneficial to animals. They can be taken directly as food additives to maintain the balance of intestinal flora. Hundreds of probiotic health care products have been developed abroad, including: yogurt, yogurt, soy milk containing probiotics, and oral liquids, tablets, capsules, powders, etc. containing a variety of probiotics. So far, the probiotics that scientists have discovered can be roughly divided into three categories, including: [0003] ① Lactobacillus (such as Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus jansii, Lactobacillus Lamansii, etc.); [0004] ②Bifidobacteria (such as Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium ovale, Bifidobacterium thermophile, etc.); [...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/064A23L1/29A23L21/12A23L33/00
Inventor 彭喜春
Owner JINAN UNIVERSITY
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