Method for preparing immunity-enhancing burdock lactic acid bacteria drink

A technology of burdock lactic acid bacteria and immunity enhancement, applied in the field of food processing, to achieve the effects of easy direct absorption, excellent texture, and improved digestion and absorption

Inactive Publication Date: 2011-11-09
山东创新源农业技术开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing burdock production and processing products are mostly concentrated in burdock tea, burdock wine, burdock capsules and other representative processed products. Currently, there are few related fermented products processed with burdock as the main raw material in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Select 100g of burdock root with smooth and tender skin, upright and fresh body, after washing, peeling and slicing, immediately beat with 500ml color protection solution, add 1.5% of the total weight of burdock root for enzymolysis with activated pectinase , get its clarified liquid after cooling, color protection liquid: citric acid 0.5%, salt 1.5%, wherein the condition of enzymolysis is: temperature 50 ℃, enzymolysis time 70min, the method for making burdock juice in the following examples is the same as this example .

[0046] a. mixing and stirring the fermented material consisting of the following components by weight to form a fermented base:

[0047] Burdock juice 40

[0048] brown sugar 6

[0049] Sodium alginate 0.5

[0050] Sucrose ester 0.5

[0051] water 150

[0052] The fermentation substrate formed by the above stirring is subjected to high-temperature sterilization treatment, that is, it is sterilized at 121°C for 15 minutes, and the high-temperatu...

Embodiment 2

[0065] a. mixing and stirring the fermented material consisting of the following components by weight to form a fermented base:

[0066] Burdock juice 60

[0067] brown sugar 5

[0068] Sodium Alginate 1.5

[0069] Sucrose ester 0.5

[0070] water 180

[0071] The fermentation substrate formed by the above stirring is subjected to high-temperature sterilization treatment, that is, sterilized at 121° C. for 15 minutes, and the high-temperature sterilization described below is the same;

[0072] b. Inoculate the sterilized burdock juice when cooled to 42°C, add lactic acid bacteria in a proportion of 4% of the volume of the fermentation substrate, enter the fermentation room for fermentation, and ferment at 37°C until the pH of the fermentation broth is 4.2 to stop the fermentation. Then refrigerate at 4°C for more than 12 hours; the above-mentioned lactic acid bacteria fermentation strains are Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus plantarum, and ...

Embodiment 3

[0081] a. mixing and stirring the fermented material consisting of the following components by weight to form a fermented base:

[0082] Burdock juice 50

[0083] brown sugar 3

[0084] Sodium alginate 2

[0085] Sucrose esters 1

[0086] water 150

[0087] The fermentation substrate formed by the above stirring is subjected to high-temperature sterilization treatment, that is, sterilized at 121° C. for 15 minutes, and the high-temperature sterilization described below is the same;

[0088] b. Inoculate the sterilized burdock juice when it is cooled to 45°C, add lactic acid bacteria in a proportion of 5% of the volume of the fermentation substrate, enter the fermentation room for fermentation, and ferment at 37°C until the pH of the fermentation liquid is 4.2 to stop the fermentation. Then refrigerate at 4°C for more than 12 hours; the above-mentioned lactic acid bacteria fermentation strains are Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus plantarum, ...

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PUM

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Abstract

The invention belongs to the food processing field, in particular relates to a method for preparing an acidic drink from the main raw material of burdock by means of the fermentation of a few compound bacteria including lactobacillus rhamnose, lactobacillus acidophilus, lactobacillus plantarum and bifidobacteria. A method for preparing an immunity-enhancing burdock lactic acid bacteria drink is a fermentation process of lactic acid bacteria by taking burdock juice, brown sugar, stabilizer and water as raw materials and the compound bacteria of the lactobacillus rhamnose, the lactobacillus acidophilus, the lactobacillus plantarum and the bifidobacteria as strains. The method disclosed by the invention has the advantages that the drink which is prepared according to the method for preparing the burdock lactic acid bacteria drink from the raw material of the burdock juice by means of the fermentation of the compound bacteria contains the active ingredient of burdock and accordingly, is favorable for the health of a human body and capable of enhancing the immunity of the human body; the product obtained from the process for preparing the burdock lactic acid bacteria drink is stable in performances, pure and smooth in taste and abundant in nutrients.

Description

technical field [0001] The invention belongs to the field of food processing, and specifically relates to a method for preparing an immunity-enhancing burdock lactic acid bacteria beverage by using burdock as a main raw material and fermenting with Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus plantarum and Bifidobacterium. Background technique [0002] Commercially available beverages are mostly soft drinks, cola, Sprite, orange juice, etc. These beverages have low nutritional value and only have the effect of quenching thirst, and do not have the effect of treating diseases. It meets the requirements of "green food" and has no benefit to human health. With the improvement of people's living standards and the increase in health concerns, people are paying more and more attention to how to improve the quality of food to eliminate sub-healthy conditions. Therefore, the food industry has begun to develop functional beverages. Since functional beverages mos...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/09A23L2/84
Inventor 孙欣杜方岭陈蕾蕾裘纪莹刘孝永
Owner 山东创新源农业技术开发有限公司
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