Preparation method of beverage containing sporogenous lactic bacterium

Abstract

The invention relates to a preparation method of a beverage containing sporogenous lactic bacterium. Endo-sporogenous lactic bacterium such as bacillus coagulans or enterococcus are used as main ingredients, the sporogenous lactic bacterium are screened and cultured and are positioned in aqueous solution in a dormant state, the dormant lactic bacterium are mixed with sterilized aqueous solution to prepare lactic bacterium water beverage, and then the lactic bacterium water beverage is canned in a packaging container. According to the preparation method of the beverage, the calories of the lactic bacterium beverage is reduced, the storage life of the lactic bacterium beverage is prolonged, the lactic bacterium can be utilized effectively, the manufacture cost is reduced, the lactic bacterium cannot be damaged before reaching the intestinal tract and thus the beverage is beneficial to the health of human body.

Description

technical field [0001] The invention relates to a method for preparing a lactic acid bacteria beverage, in particular to a method for preparing a spore-type lactic acid bacteria beverage. Background technique [0002] Lactic acid bacteria can not only produce lactic acid to lower the pH value of the intestinal tract, inhibit the bad bacteria in the body and assist the growth of good bacteria in the body, but also can synthesize vitamins, promote intestinal peristalsis, improve immunity and promote metabolism, making the related products of lactic acid bacteria popular all over the world For popular. [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 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 the lactic acid drink that is often seen on the mar...

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 the lactic acid drink that is often seen on the market. However, the survival time of lactic acid bacteria in this kind of lactic acid drink is very short. 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.