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Pollen active probiotic drink and preparation method thereof

A technology of active probiotics and bee pollen, applied to food preparation, bacteria and lactobacilli used in food preparation, etc., can solve the problems of unreported strain functions and uses, and achieve improved bioavailability, lower cholesterol, and acid resistance strong effect

Active Publication Date: 2015-06-24
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the function and use of this strain have not been reported

Method used

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  • Pollen active probiotic drink and preparation method thereof
  • Pollen active probiotic drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Preparation of Lactobacillus BL1 strain expansion solution;

[0028] MRS solid medium is: peptone 5 g, beef extract 5 g, yeast extract 2.5 g, glucose 2.5 g, triammonium citrate 1.0 g, sodium acetate 1.56 g, potassium acetate 1.125 g , disodium hydrogen phosphate 0.815 g, manganese sulfate tetrahydrate 0.125 g, magnesium sulfate heptahydrate 0.29 g, Tween 80 is 0.5 ml, agar 10 g, distilled water 500 ml, pH6.5, 121 Sterilize at ℃ for 20 min.

[0029] MRS slant medium: same as MRS solid medium.

[0030] The liquid MRS medium is: remove the agar for the MRS solid medium components.

[0031] (1) Probiotic activation: Streak culture of Lactobacillus BL1 on MRS solid medium, isolate a single colony and transfer to MRS slant medium, culture at 37°C for 48 hours for later use;

[0032] (2) Liquid strains: Inoculate in liquid MRS medium from a slant and culture at 37°C for 20 hours to obtain liquid strains;

[0033] (3) Strain expansion solution: prepare 3% by weight bee poll...

Embodiment 2

[0036] (1) Preparation of fermentation medium: remove impurities from bee pollen and crush through a 40-mesh sieve, and crush maltose and galactose through a 40-mesh sieve. Mix 5kg of bee pollen, 2kg of maltose and 2kg of galactose, slowly add 99kg of water while stirring, stir evenly and filter with gauze or 4 layers of gauze;

[0037] (2) Fermentation: The fermentation culture was sterilized by incubating at 115°C for 20 minutes, and cooled to below 37°C. Add 4% of the volume of the fermentation medium to the mixed strain expansion solution, where the mixed strain expansion solution is the two probiotic strain expansion solutions of Lactobacillus BL1 and Lactobacillus BL2 at a volume ratio of 1:1 and then added . Cultivate in a sealed container at 37°C for 24 hours, until the pH of the fermentation liquid drops to 3.10-3.20, the total acid (calculated as lactic acid) reaches 5-7 g / L, and the total number of colonies reaches 10 11 cfu / L is the end point of fermentation;

...

Embodiment 3

[0044] (1) Preparation of fermentation medium: remove impurities from bee pollen and crush through a 40-mesh sieve, and crush maltose through a 40-mesh sieve. Mix 6kg of bee pollen and 4kg of maltose, slowly add 99kg of water while stirring, stir evenly and filter with 4 layers of gauze;

[0045] (2) Fermentation: The fermentation culture was sterilized by incubating at 115°C for 25 minutes, and cooled to below 37°C. Add 4% of the volume of the fermentation medium to the mixed strain expansion solution, where the mixed strain expansion solution is the two probiotic strain expansion solutions of Lactobacillus BL1 and Lactobacillus BL2 at a volume ratio of 1:1 and then added . Cultivate in a sealed container at 37°C for 24 hours, until the pH of the fermentation liquid drops to 3.10-3.20, the total acid (calculated as lactic acid) reaches 5-7 g / L, and the total number of colonies reaches 10 11 cfu / L is the end point of fermentation;

[0046] (3) Post-ripening and seasoning: ...

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Abstract

The invention provides a bee pollen active probiotic beverage and a preparation method thereof. The bee pollen active probiotic beverage is made of bee pollen as a raw material, mixed with a certain proportion of maltose and / or galactose, mixed and fermented by two kinds of probiotics, Lactobacillus BL1 and Lactobacillus BL2, and then formulated. In view of the fact that the bee pollen raw material is highly acidic and difficult to be utilized by microorganisms, the present invention selects two strains with strong acid resistance and various excellent properties. By controlling the fermentation process, the number of viable probiotic bacteria in the product can be kept at 1011cfu / L within 30 days The above, and can biotransform bee pollen flavonoid glycosides to obtain a large amount of flavonoid aglycone, and improve the bioavailability of bee pollen flavonoids. At the same time, it is rich in other bee pollen and probiotic fermentation products. It is rich in nutrition, rich in fragrance, sweet and sour, and has the functions of beautifying and nourishing the skin, enhancing immunity, lowering cholesterol, regulating intestinal flora and preventing constipation.

Description

technical field [0001] The invention relates to a bee pollen active probiotic beverage with health care function and a preparation method thereof, belonging to the technical field of health food. Background technique [0002] With the improvement of people's health awareness, health food has attracted more and more attention. Edible bee pollen has a long history in our country. Bee pollen is rich in amino acids, organic acids, unsaturated fatty acids, nucleic acids, enzymes, mineral elements, vitamins and other nutrients necessary for the human body, as well as flavonoids, polysaccharides and other health ingredients. Nutritional health and medicinal value. Modern studies have shown that bee pollen has various effects such as anti-oxidation, anti-fatigue, anti-aging, improving immunity, and improving memory. At present, bee pollen products in the health care market are relatively single, mostly in the form of powder, and have poor palatability , the bioavailability of var...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L1/08A23L1/076A23L1/29A23L21/20A23L21/25A23L33/00
CPCA23L2/38A23L2/84A23L21/20A23L21/25A23L33/00A23V2002/00A23V2200/30A23V2300/38A23V2400/11
Inventor 裘纪莹陈蕾蕾陈相艳刘孝永王未名张奇志
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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