Probiotics troche and preparation method thereof

Abstract

The invention discloses a probiotics troche and a preparation method thereof. Functional leavening agents and germinated brown rice, Chinese herb medicine extract with anti-cold and hot irritability and a stabilizer capable of effectively enhancing the stability are added into a yoghourt fermenting process; poikilothermal yogurt fermentation enables proliferation of lactic acid bacteria to the maximum extent, so that the anti-cold and hot irritability of lactic acid bacteria is improved. yogurt and fruit and vegetable slurry are pre-treated by using a non-hot-working technology so as to prevent infectious microbe infection in the process, improve the juice yield of the fruit and vegetable slurry, increase the content of soluble cellulose of the fruit and vegetable slurry and prevent the fruit and vegetable slurry from brown stain. Moreover, when the fruit and vegetable slurry and the yogurt are mixed, a scientifically compounded freezing protecting agent which is relatively good in anti-freezing effect is added. Finally, the probiotics troche which is smooth in taste, uniform in texture, stable in state, natural in quality, high in viable count, strong in functionality and long in expiration data is prepared. The viable count is (1.75-2.55)x10<11> CFU / g. At normal temperature, the expiration data is 30-36 months.

Description

technical field [0001] The invention relates to a tablet, in particular to a probiotic tablet and a preparation method thereof. Background technique [0002] Yogurt is a kind of milk product that uses fresh milk as the raw material, after pasteurization, adding beneficial bacteria to the milk for fermentation, and then cooling and filling. Yogurt not only retains the rich nutrition and other advantages of milk, but also can develop its strengths and avoid its weaknesses through processing, becoming a nutritional and health product more suitable for people's needs. In addition to being rich in nutrients, yogurt also contains lactic acid bacteria, so it has a good health care effect. Lactic acid bacteria maintain the ecological balance of intestinal flora, form a biological barrier, and inhibit the invasion of harmful bacteria to the intestinal tract. Lactic acid bacteria promote intestinal peristalsis and bacterial growth by producing a large amount of short-chain fatty aci...

AI Technical Summary

Problems solved by technology

[0008] The technical problem solved by the present invention is to overcome the defects of the existing fruit and vegetable yoghurt and its preparation method. In the yoghurt fermentation process, a starter containing functional Lactobacillus plantarum and a Chinese herbal medicine extract with resistance to cold and heat stress are added, which can effectively Stabilizers to prevent thin texture, stratification and whey precipitation after mixing yogurt with fruit and vegetable pulp, and germinated brown rice containing various enzyme systems, functional and biologically active substances, and improve the yogurt fermentation process to maximize the proliferation of lactic acid bacteria and improve The anti-cold and heat stress ability of lactic acid bacteria is used to obtain multifunctional yogurt with high quality and high live bacteria content; and non-thermal processing technology is used to pretreat raw milk and fruit and vegetable pulp to prevent process bacterial infection and improve the juice yield of fruit and vegetable pulp efficiency and increase the soluble cellulose content of the fruit and vegetable pulp to prevent the browning of the fruit and vegetable pulp; and when the fruit and vegetable pulp is mixed with yogurt, a scientifically compounded cryoprotectant with better anti-freezing effect is added to reduce the lactic acid bacteria caused by the freeze-drying process. Loss of live bacteria content, increase the live bacteria content of finished products

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