Kelp active lactobacillus buccal tablet and preparation method thereof

A technology for fermentation of active lactic acid bacteria and lactic acid bacteria, applied in the field of active lactic acid bacteria lozenges of kelp milk and preparation thereof, can solve the problems of single processed product form, lack of innovation, hindering full utilization of kelp resources, etc., and achieves good dispersibility, palatability, Nutritious effect

Inactive Publication Date: 2014-07-23
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the output of kelp culture is huge, but the processing method is simple. The processed products are mainly dry kelp, kelp knots, and kelp rolls.
Traditional kelp processed products have been difficult to meet the growing food industry, and have seriously hindered the full utilization of kelp resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1. Preparation of kelp pulp: dry kelp is roughly crushed with a plant pulverizer, and then pulverized with an ultrafine pulverizer to particles with an average particle size of 45 microns, and then add 400% of the weight of the dry kelp and 5% white sugar to prepare the slurry Finally, after boiling and sterilizing for 3 minutes, it was cooled rapidly to obtain kelp pulp.

[0021] 2. Preparation of lactic acid bacteria starter: select Lactobacillus plantarum, Leuconostoc enterococci, and Lactobacillus breve strains (Lactobacillus plantarum ( Lactobacillus plantarum ), Leuconostoc enteritidis ( Leuconostoc mesenteroides ), Lactobacillus brevis ( Lactobacillus brevis ) were purchased from the China Industrial Microbiology Culture Collection Management Center) for activation and expansion culture respectively. After the expanded culture, the bacterial counts of Lactobacillus plantarum and Leuconostoc enterococci in the culture medium were 6.0×10 9 CFU / mL, the bacteria...

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PUM

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Abstract

The invention relates to a kelp active lactobacillus buccal tablet and a preparation method of the kelp active lactobacillus buccal tablet, belonging to the field of food processing. The kelp active lactobacillus buccal tablet is prepared from the following main raw materials in percentage by weight: 40-60 percent of kelp lactic acid fermented ultrafine powder, 1-4 percent of beta-cyclodextrine, 10-20 percent of maltodextrin, 5-10 parts of xylitol, 10-20 percent of glucose powder, 5-20 parts of sugarcane powder, 0.5-2 percent of citric acid and 0.1-0.4 percent of peppermint oil. According to the preparation method provided by the invention, the kelp lactic acid fermented ultrafine powder is uniformly mixed with a filler, a flavor regulating agent and a lubricating agent, and a proper amount of water is taken as a wetting agent to prepare the kelp lactobacillus buccal tablet through steps such as granulation, drying, granulation regulation and tableting. A product prepared by the method provided by the invention contains a great quantity of active probiotics and functional components and has the advantages of being rich in nutrients, unique in flavor and convenient to carry and eat.

Description

technical field [0001] The invention relates to a kelp milk active lactic acid bacteria buccal tablet and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Kelp contains low calories, medium protein content, rich in minerals, and has a variety of functional active ingredients. Studies have shown that kelp has many functions such as lowering blood fat, lowering blood sugar, preventing goiter, beautifying, losing weight and delaying aging. At present, the output of kelp cultivation is huge, but the processing method is simple, and the processed products are mainly dry kelp, kelp knots, and kelp rolls. The processed products related to kelp are single in form, not rich in variety, and lack of innovation. Traditional kelp processing products have been difficult to meet the growing food industry, and have seriously hindered the full utilization of kelp resources. [0003] As a probiotic, lactic acid bacteria can improve the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/337A23L1/29A23L17/60A23L33/00
CPCA23L17/60A23L33/135A23P10/28A23V2002/00A23V2400/121A23V2400/161A23V2400/169A23V2200/30A23V2250/202A23V2300/20A23V2300/10A23V2200/206A23V2250/636
Inventor 陈丽娇颜玉虾李丹程文健梁鹏吴清吟柯范生郭丽玲陈苏汪彩进
Owner FUJIAN AGRI & FORESTRY UNIV
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