Novel process for performing pine pollen fermentation by probiotics

Abstract

The invention discloses a novel process of performing pine pollen fermentation by probiotics. The process comprises the following steps of: (1) collecting pine pollen, timely drying the pine pollen in the sun, sieving the pine pollen for removing impurities, and carrying out drying treatment on the sieved pine pollen; (2) carrying out sterilization treatment on the pine pollen by a 60Co gamma radiation sterilization process; (3) carrying out fermentation by lactobacillus plantarum Lp-115 and lactobacillus paracasei Lpc-37 which are taken as pine pollen zymogens; and (4) after the fermentation is ended, drying a fermentation product in a drying box at 40-50 DEG C or performing reduced pressure evaporation on the fermentation product until the water content of the product is 5%-7%. The novel process for performing pine pollen fermentation by plantarum Lp-115 and lactobacillus paracasei Lpc-37 has the beneficial effects that the solubility, mouthfeel and special flavor of the pine pollen can be significantly improved, the nutritional value of the pine pollen is improved, and the crude protein content of the fermented pine pollen is enhanced by more than 16.89%. Moreover, the amount of active probiotics in the fermented pine pollen can reach 9.21*109cfu / g, so that the pine pollen has the efficacies of pollen and probiotics, and can be taken as an ideal ingredient of a health care product.

Description

technical field [0001] The invention relates to the field of microbial fermentation, in particular to a new process for fermenting pine pollen by using probiotics. Background technique [0002] Pine pollen is a natural high-grade nutritional food, but unprocessed pollen is often accompanied by some bacteria, direct consumption may make people sick. In addition, pine pollen has an unpleasant taste. As a food, while satisfying nutrition, it must have the conditions of good color, aroma and taste, so that it is willing to be accepted by people. Pine pollen can cause allergic reactions in some sensitive people. Pollen grains have a thicker outer wall, which is relatively stable to physical and chemical factors such as acid and alkali, which is not conducive to the absorption and utilization of nutrients. Probiotics have the functions of anti-mutagenesis, anti-cancer, improving lactose metabolic rate, lowering serum cholesterol and stimulating the immune system in the human int...

AI Technical Summary

Problems solved by technology

[0004] Most of the currently known pine pollen fermentations use Lactobacillus acidophilus, Saccharomycetes, Bifidobacterium, etc., and there are no reports on the use of Lactobacillus plantarum and Lactobacillus paracasei for pine pollen fermentation