Dried and fresh medlar probiotic drink and preparation method thereof

A technology of probiotics and fresh wolfberry, which is applied in the directions of food preparation, application, food science, etc., can solve the problems of limiting the scope of deep development and utilization of probiotics such as Shuangqi, achieve a good market development prospect, solve the difficulty of selling fruit, improve the The effect of added value

Inactive Publication Date: 2012-01-11
赵敏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, fresh cow's milk and goat's milk are often used as culture medium in the market to ferment bifid probiotic milk products, or pharmaceutical live bacterial preparations appear. Since only cow and goat milk are used as culture medium, bifido probiotics are greatly limited. The scope of in-depth development and utilization of probiotics

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Take 150kg of dried and fresh wolfberry, clean it by spraying method, put it into a large fruit juicer to squeeze the juice, and then put it into a stainless steel or ceramic fermentation reaction tank with an appropriate capacity, add 150kg of drinking water, bifidobacteria, etc. during the stirring, and dry it. Fresh Lycium barbarum probiotic mixed live vaccine 0.45kg, among which, Bifidobacterium ≥ 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 is controlled at 37°C, fermented for 12-24 hours, and 230kg of fermented filtrate of dried and fresh Lycium barbarum probiotics is obtained, which is placed in a stainless steel cooker of appropriate capacity, supplemented with 10kg of drinking water, 25kg of edible white sugar, 20kg of honey, 15kg of brown sugar, boiled under normal pressure for 15-20min to inactivate, then passed through the assembly line to make 300kg of dried an...

Embodiment 2

[0027] Take 100kg of fresh and dried goji berries, clean them, remove the pits and handles, put them into a large fruit juicer to extract the juice, then put them into a stainless steel or ceramic fermentation tank of appropriate capacity, add 150kg of drinking water while stirring, Bifidobacteria, etc., 0.3kg of mixed live probiotic vaccine, among 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 is controlled at 38°C, and the fermentation is completed for 12 hours. Get 170kg of fermented fruit juice filtrate of dried and fresh Lycium barbarum probiotics, put it into a stainless steel cooker with appropriate capacity, add 30kg of drinking water, add 45kg of edible white sugar, 5kg of honey, boil for 18min under normal pressure to inactivate, pass through the assembly line, Filter through a 200-mesh filter to make 250kg of dry and fresh wolfberry probiotic beve...

Embodiment 3

[0029] Take 200kg of dried and fresh wolfberry, spray and clean it, put it into a large fruit juicer to extract the juice, and then put it into a stainless steel or ceramic fermentation reaction tank with an appropriate capacity. While stirring, add 200kg of drinking water, bifidobacteria, etc., to probiotics Bacteria mixed with live vaccine 0.6kg, among them, 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 is controlled at 37°C, and the fermentation is completed for 24 hours. , to get 290kg of fermented fruit juice filtrate of dried and fresh Lycium barbarum probiotics, put it into a stainless steel cooker with appropriate capacity, add 30kg of drinking water, then add edible white sugar 55kg, brown sugar 10kg, honey 15kg, boil at normal pressure for 15min to inactivate , through the assembly line, filtered through a 180-mesh filter, and made into 400kg of dried an...

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PUM

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Abstract

The invention relates to dried and fresh medlar bifidobacterium probiotic fermented drink which is prepared by taking dried and fresh medlar as a culture medium to culture probiotics such as bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus and the like and then inactivating liquid probiotics obtained after fermentation is completed. A preparation method is characterized by taking freshly squeezed dried and fresh juice as a culture medium, adding a proper amount of drinking water to a container, then carrying out fermentation under the conditions of certain temperature and time, adding a proper amount of white granulated sugar, brown sugar, honey and drinking water to the fermented liquid probiotics after fermentation is completed, and boiling and inactivating at normal pressure to prepare the drink. Dried and fresh medlar probiotic fermented jam can be prepared with the filtered residues of the dried and fresh medlar probiotic fermented drink. The drink and the preparation method have the following advantages: the application range of the selected culture medium materials of probiotics such as bifidobacterium and the like is further extended; a novel probiotic fermented and inactivated juice drink is provided to consumers; the raw material sources are wide, and the cost is low; the preparation process is stable, the investment in production equipment is lower, and the preparation process is simple to operate and easy to popularize; and the drink has good market application prospect.

Description

technical field [0001] The present invention relates to a series of fruit beverages fermented by utilizing microbial technology beneficial to human health, in particular to a fermented beverage of dried and fresh wolfberry probiotics and a preparation method thereof. Background technique [0002] Juice drinks are the most popular and nutritious liquid food in the market. However, the juice drinks currently supplied to the market are not ideal in terms of mouthfeel, nutrition, and local flavor, especially without the umami taste of fresh fruit, and the taste is relatively astringent. More make the fruit juice drink that goes on the market now, there are many unsafe factors that affect health. Thereby existing processing makes fruit juice drink technology, has limited the nutrition of fruit drink, the deep-level development and utilization of functions such as natural color, fragrance, taste. [0003] The present invention has made a bold attempt to explore and solve the exi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L1/29A23L33/00
Inventor 赵敏
Owner 赵敏
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