Production method of water beverage containing spore-type lactic acid bacteria

Abstract

The present invention relates to a water beverage containing spore-type lactic acid bacteria as a main component. Endogenous spore with protective effect is first produced inside lactic acid bacteria and then made to be in dormancy state and enter to water solution to prepare the beverage. In the production process and the drinking process, the lactic acid bacteria in dormancy state will not be damaged by different adverse factors (e.g. temperature, saliva, gastric acid and other digestive juices) in the digestive tracts and will be awaken in small intestinal tracts to perform the function of strengthening intestinal health.

Description

technical field [0001] The invention relates to a method for preparing a water beverage containing spore-type lactic acid bacteria, in particular to a method for preparing a lactic acid bacteria beverage containing lactic acid bacteria strains that can withstand processing and can not be destroyed before reaching the intestinal tract. Background technique [0002] Lactic acid bacteria play a very important role in modern daily life. They can not only produce lactic acid to lower the pH value of the intestinal tract, thereby inhibiting the growth of bad bacteria in the body and assisting the growth of good bacteria in the body, but also can synthesize vitamins and promote intestinal peristalsis. Improving immunity and promoting metabolism have made lactic acid bacteria-related products popular all over the world. [0003] Liquid products containing lactic acid bacteria on the market today can be mainly divided into two forms: [0004] 1. Lactic acid drink fermented by lactic...

AI Technical Summary

Problems solved by technology

[0004] 1. Lactic acid drink fermented by lactic acid bacteria: Put the selected active lactic acid bacteria into dairy products (such as fresh milk) to ferment and acidify to make so-called fermented milk. It is a lactic acid drink that is often seen on the market. However, the survival time of lactic acid bacteria in this lactic acid drink is very short. At a temperature of 4-7°C, it can survive for about a week and cannot be stored for a long time. The pH of the human body is very sensitive, and the ability to adapt to the environment is not good. They often die in large numbers through various acid and alkaline environments in the digestive tract before reaching the intestinal tract (such as the mouth, stomach, and duodenum). Unable to play the role of lactic acid bacteria

[0005] 2. Lactic acid drinks added to yogurt after lactic acid bacteria are processed: lactic acid bacteria drinking crystals made by adding processed lactic acid bacteria to the yogurt in the previous item. The current processing method for lactic acid bacteria is to convert lactic acid bacteria into enteric gel Such as coating, made of so-called crystal balls (capsuk), to protect the lactic acid bacteria before reaching the small intestine, will not be harmed and killed by various acids and alkaline digestive juices in the digestive tract, and this kind of crystal spherical lactic acid drink can achieve protection The purpose of preventing lactic acid bacteria from being destroyed, however, since lactic acid bacteria need to be processed separately, it will increase the production cost and reflect on the sales price

[0006] In addition, the above two lactic acid bacteria beverages are both dairy products, and both contain a lot of sugar, starch, protein or fat, etc. Therefore, while obtaining lactic acid bacteria, the body will also absorb too much calories, causing a burden on the body, such as Diabetes or poor kidney function or obesity are not conducive to health

[0007] On the other hand, during the production, transportation and sales of the above two types of lactic acid bacteria beverages, it is necessary to maintain a low temperature environment throughout the process to allow the lactic acid bacteria to continue to survive, and the processing process is more troublesome.

Images