Preparation method for composite probiotic-fermented jam
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A technology of compounding probiotics and probiotics, applied in the field of bioengineering, can solve problems that have not yet occurred, and achieve the effects of delaying aging, enhancing immunity, and inhibiting the reproduction of cancer cells
Inactive Publication Date: 2013-11-06
黑龙江大荒春酒业有限公司
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In order to increase the viscosity of the product, most jams are properly added with colloidal substances,
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Embodiment 1
[0035] The 4 strains of probiotics used in the present invention are all purchased from China Industrial Microorganism Culture Collection Center, which are respectively: Lactobacillus acidophilus CICC6082, Lactobacillus paracasei CICC6235, Streptococcus thermophilus CICC6218, Lactococcus lactis CICC23609. Abbreviated as: A bacteria, B bacteria, C bacteria, D bacteria.
[0036] 1. Selection of probiotics and preparation of medium
[0064] Bacteria C——Streptococcus thermophilus CICC6218 ( Streptococcus thermophilus ), the culture medium is: tryptone 15g / L, soybean protein 5g / L, NaCl 5g / L, sterilized by moist heat at 121°C for 15min, and cooled to about 50°C. Under sterile condi...
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Abstract
The invention provides a preparation method for composite probiotic-fermented jam. The preparation method comprises the following steps: with four probiotics consisting of Lactobacillus acidophilus, Lactobacillus paracasei, Streptococcus thermophilus and Lactococcus lactis as original strains, carrying out enlarged cultivation, preparation of a powdery freeze-dried strain and complex formulation of a freeze-dried composite probiotic leavening agent powder so as to obtain the freeze-dried composite probiotic leavening agent powder; then preparing pulp from cleaned fruit by using a colloid mill, adding white sugar accounting for 8% of the weight of the pulp, fully stirring the white sugar to allow the white sugar to be completely dissolved so as to prepare sugared pulp, carrying out sterilization with an ultrahigh temperature instant sterilizer at a temperature of 142 DEG C for 3 s, cooling to a temperature of 37 DEG C, then adding the freeze-dried composite probiotic leavening agent powder which accounts for 0.025% of the weight of solids in the sugared concentrated grape juice, carrying out anaerobic fermentation at a temperature of 37 DEG C for 48 h and then packaging the fermented pulp under an aseptic condition so as to obtain a finished product of the composite probiotic-fermented jam.
Description
[0001] (1) Technical field [0002] The invention relates to a method for preparing a compound probiotic fermented jam, in particular to a method for fermenting a mixed jam with a compound probiotic, which belongs to the field of bioengineering. (2) Background technology [0003] Jam is a gel substance made by mixing fruits, sugar and acidity regulators and boiling at a temperature exceeding 100°C, also called fruit jam. Making jam is a way to preserve fruit for a long time. Jam contains natural fruit acid, which can promote the secretion of digestive juice, enhance appetite and help digestion. It is mainly used to spread on bread or toast. Regardless of whether small fruits such as strawberries, blueberries, grapes, rose hips, or large fruits such as plums, oranges, apples, peaches, etc. are cut into small pieces, they can also be made into jam. In order to increase the viscosity of the product, most jams are properly added with colloidal substances, such as pectin, be...
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