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Preparation method of probiotics fermented pumpkin and carrot vegetable powder

A technology of probiotics and carrots, which is applied in the field of bioengineering, can solve the problems of loss of vitality of probiotics and lack of health care functions

Inactive Publication Date: 2012-01-18
HEILONGJIANG SHUNKANG VEGETABLES PROCESSING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the viability of probiotics in the currently marketed probiotic fermented food decays rapidly, especially in the gastrointestinal tract, which is eroded by gastric juice and intestinal juice, and the viability of probiotics is almost completely lost, and the proper health function cannot be achieved.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] The 4 strains of probiotics used in the present invention are all purchased from China Industrial Microorganism Culture Collection Center, which are respectively: Lactobacillus rhamnosus CICC6160, Lactobacillus paracasei subspecies CICC6113, Streptococcus thermophilus CICC22561, Lactococcus lactis Species CICC20408, the above strains are referred to as A bacteria, B bacteria, C bacteria, D bacteria for short in the present invention.

[0044] 1. Selection of probiotics and preparation of medium

[0045] Bacteria A—Lactobacillus rhamnosus CICC6160 (Lactobacillus rhamnosus), culture medium: peptone 2g, yeast extract 1g, soybean peptone 1g, protein hydrolyzate No.3 (Difco) 1g, 5% ferric citrate 2ml, Artificial seawater 700ml, distilled water 300ml, pH 7.5, sterilized at 121°C for 20 minutes and cooled to 35°C for later use.

[0046]Bacteria——Lactobacillus paracasei subsp. paracasei CICC6113 (Lactobacillus paracasei subsp.paracasei), culture medium: casein peptone 10g / L, b...

Embodiment 2

[0077] 1. Selection of probiotics and preparation of medium

[0078] Bacteria A—Lactobacillus rhamnosus CICC6160 (Lactobacillus rhamnosus), culture medium: peptone 2g, yeast extract 1g, soybean peptone 1g, protein hydrolyzate No.3 (Difco) 1g, 5% ferric citrate 2ml, Artificial seawater 700ml, distilled water 300ml, pH 7.5, sterilized at 121°C for 20 minutes and cooled to 35°C for later use.

[0079] Bacteria——Lactobacillus paracasei subsp. paracasei CICC6113 (Lactobacillus paracasei subsp.paracasei), culture medium: casein peptone 10g / L, broth extract 10g / L, yeast extract 5g / L, glucose 20g / L , Tween 80 1g / L, K 2 HPO 4 2g / L, sodium acetate 5g / L, diammonium citrate 2g / L, MgSO 4 ×7H 2 O 0.2g / L, MnSO 4 wxya 2 O 0.05g / L, pH 6.2-6.5, sterilized at 121°C for 20 minutes and cooled to 35°C for later use.

[0080] Bacteria C—Streptococcus thermophilus CICC22561 (Streptococcus thermophilus) medium: 7.5 grams of yeast extract, 7.5 grams of peptone, 10 grams of glucose, 2 grams of p...

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Abstract

The invention provides a preparation method of probiotics fermented pumpkin and carrot vegetable powder. The four probiotics, Lactobacillus rhamnosus, lactobacillus paracasei subsp. paracasei, streptococcus thermophilus, and lactococcus lactis subsp. Cremoris are adopted as the starting strains, which are then subjected to enlargement culture, preparation of lyophilized powder strains, compounding of lyophilized powder, thus obtaining composite probiotic lyophilized powder. The preparation method comprises the steps of: employing cleaned and seed removed pumpkins and cleaned carrots in a weight ratio of 3:1, adding drinking water of the same weight to the mixed material into a colloid mill for slurry refining, matching the slurry with 5% white sugar, after disinfection and cooling, inoculating the composite probiotic lyophilized powder with 0.01% of the slurry, carrying out fermentation for 48h, and then conducting centrifugal dehydration, wall material embedding with sodium alginate and a flaxseed gum, as well as freeze drying, thus obtaining the probiotics fermented pumpkin and carrot vegetable powder.

Description

(1) Technical field [0001] The invention relates to a preparation method of probiotic fermented pumpkin and carrot vegetable powder, in particular to a pumpkin and carrot prepared by using compound probiotics to ferment pumpkin and carrot mixed slurry, embedding treatment in wall materials, and freeze-drying The vegetable powder belongs to the field of bioengineering. (2) Background technology [0002] With the accelerated pace of modern life and increased work pressure, the function of the human immune system has been significantly reduced, leading to an upward trend in the incidence of various diseases. It is one of the effective ways to prevent and treat diseases by improving the body's immunity to reduce the incidence of diseases. [0003] Probiotic exopolysaccharides are a type of carbohydrate compound that is secreted by Lactobacillus casei to the outside of the cell wall and permeates into the medium during the growth and metabolism process. Some of them attach to th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212C12N1/20C12R1/225C12R1/245C12R1/46C12R1/01A23L19/00
Inventor 翟清斌田伟成
Owner HEILONGJIANG SHUNKANG VEGETABLES PROCESSING
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