Preparation method for radix puerariae lactobacillus effervescent tablet

A technology of kudzu root lactic acid bacteria and effervescent tablets, which is applied in the direction of lactobacillus, food preparation, streptococcus/lactococcus, etc., can solve the problems of high storage, transportation and sales costs, and achieve good product stability, easy absorption, and high comprehensive utilization rate Effect

Active Publication Date: 2014-03-26
义乌市嘉奇食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the lactic acid bacteria beverages are in liquid form at present, and beverages with active lactic acid bacteria must rely on the cold chain, which leads to high storage, transportation and sales costs.

Method used

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  • Preparation method for radix puerariae lactobacillus effervescent tablet

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Preparation of kudzu root juice: 1kg of kudzu root was pulverized to 80 mesh by dry method, and 2.4L tap water was added at 1w / cm 3 Under the ultrasonic power of 20℃, circulate extraction for 30min, centrifuge and filter, and sterilize the filtrate at 80℃ for 30min.

[0023] (2) Fermentation: Add mixed strains of Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus plantarum to Pueraria lobata juice, the ratio of each strain is 1:1:1, the amount of mixed strain is 3cfu, and the fermentation is kept at 37℃ for 72h , The total number of lactic acid bacteria in the fermentation broth reached 11cfu, pH 3.6, 0.5% reducing sugar and 2.3g / L flavonoid content.

[0024] (3) Filtration: After the fermentation, the fermentation broth is centrifuged and filtered at 5000 r / min for 15 minutes to obtain 1.6L of supernatant and 24g of lactic acid bacteria.

[0025] (4) Preparation of kudzu root baking powder: Concentrate the supernatant obtained in step (3), vacuum conce...

Embodiment 2

[0028] The process is the same as in Example 1.

[0029] Step (2): Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus plantarum mixed strains, the ratio of each strain is 1:1:2, the inoculation amount of the mixed strain is 3cfu, the fermentation temperature is 20℃, and the fermentation time It is 120h. The total number of lactic acid bacteria in the fermentation broth reached 8cfu, pH3.9, 0.2% reducing sugar and 2.1g / L flavonoid content.

[0030] Step (3): After the fermentation is finished, the fermentation broth is filtered by centrifugation at 8000 r / min for 5 min to obtain 1.4L of supernatant and 21g of lactic acid bacteria.

[0031] Step (4): vacuum concentration is carried out at a vacuum degree of 0.1 atmosphere to a solid content of 30%, and spray-dried to obtain 0.4 kg of kudzu root baking powder.

[0032] Step (5): The raw and auxiliary materials are composed of 21 g of lactic acid bacteria, 0.4 kg of kudzu root baking powder, 0.004 kg of strawberry fla...

Embodiment 3

[0034] The process is the same as in Example 1.

[0035] Step (2): Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus plantarum mixed strains, the ratio of each strain is 1:1:3, the inoculation amount of the mixed strain is 6cfu, the fermentation temperature is 40℃, and the fermentation time For 6h. The total number of lactic acid bacteria in the fermentation broth reached 8cfu, pH3.8, 1.3% reducing sugar and 2.1g / L flavonoid content.

[0036] Step (3): Centrifugation. Centrifuge at 3 000 r / min for 30 min to obtain 1.8 L of supernatant and 23 g of lactic acid bacteria.

[0037] Step (4): the Pueraria lobata fermentation broth is vacuum concentrated to a solid content of 60% under a vacuum degree of 0.4 atmospheres, and spray-dried to obtain 0.7 kg of Pueraria lobata fermentation powder.

[0038] Step (5): The composition of the raw and auxiliary materials is: 23 g of lactic acid bacteria, 0.7 kg of kudzu root baking powder, 0.56 kg of citric acid, 0.56 kg of baki...

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Abstract

The invention discloses a preparation method for a radix puerariae lactobacillus effervescent tablet. The preparation method comprises the following steps: smashing radix puerariae, aqueous extracting assisted by ultrasonic, centrifuging, filtering, preparing radix puerariae juice, sterilizing, adding lactobacillus bulgaricus, streptococcus thermophilus, and lactobacillus plantarum to perform multi-strain mixed fermentation, centrifuging, freezing and drying separated lactobacillus thallus to obtain lactobacillus powder, concentrating and spray drying supernatant to radix puerariae ferment powder, mixing the obtained lactobacillus powder with radix puerariae ferment powder, a disintegrating agent and other auxiliary materials, tabletting, and obtaining the radix puerariae lactobacillus effervescent tablet. The prepared radix puerariae lactobacillus effervescent tablet disclosed by the invention is high in puerarin content, belongs to probiotic products, and is easy to take and brew; the brewed beverage product is claybank, clear and transparent, is palatable in acidity, is soft and mellow in taste, and has unique flavor of radix puerariae lactobacillus beverage.

Description

technical field [0001] The invention relates to a solid nutritional drink, in particular to a production method of kudzu root lactic acid bacteria effervescent tablets. Background technique [0002] The Ministry of Health of my country officially announced in 2002 that kudzu root is a plant with the same origin of medicine and food, which can be used in the research and development of functional health food and new drugs. Pueraria lobata root has the functions of relieving muscle and reducing fever, promoting body fluid, relieving restlessness and quenching thirst. It combines nutrition, medicine and food, and is known as "Jiangnan ginseng". In recent years, the planting area of ​​Pueraria lobata has developed rapidly, but the processing and utilization of Pueraria lobata is still in its infancy. Most of the existing technologies focus on the extraction of Pueraria starch, Puerarin isoflavones and puerarin, and the fermentation of Pueraria wine and Pueraria vinegar. For exa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/40A23L1/214A23L1/29A23L19/10A23L33/00
CPCA23L2/382A23L2/395A23L2/40A23V2002/00A23L2/68A23L2/02A23V2400/123A23V2400/249A23V2400/169A23V2200/044A23V2200/30A23V2250/21A23V2300/14A23V2300/10A23V2300/48
Inventor 王振斌刘加友陈兵兵马海乐马晓珂
Owner 义乌市嘉奇食品有限公司
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