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Fruit paste troche containing lactic acid bacteria and preparation method of fruit paste troche

A technology of lactic acid bacteria and pulp, applied in dairy products, milk preparations, applications, etc., to achieve the effects of improving the survival rate of lactic acid bacteria, increasing the content of viable bacteria, and uniform state and taste

Inactive Publication Date: 2015-10-21
TIANJIN ZHONGTIAN JINGKE SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 pulp yogurt and its preparation method, and add a starter containing functional Lactobacillus plantarum, a Chinese herbal medicine extract with resistance to cold and heat stress, and A stabilizer that can effectively prevent thin texture, layering and whey precipitation after mixing yogurt with fruit pulp, and germinated brown rice containing a variety of enzyme systems, functional and biologically active substances, and improve the yogurt fermentation process to maximize the proliferation of lactic acid bacteria. Improve the cold and heat stress resistance of lactic acid bacteria to obtain multifunctional yogurt with high quality and high live bacteria content; and use non-thermal processing technology to pretreat raw milk and fruit juice to prevent bacterial infection in the process and increase the juice yield of fruit juice and increase the soluble cellulose content of the pulp to prevent browning of the pulp; and when the pulp is mixed with yogurt, a scientifically compounded cryoprotectant with better antifreeze effect is added to reduce the activity of lactic acid bacteria caused by the freeze-drying process Loss of bacteria content, increase the live bacteria content of finished products

Method used

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  • Fruit paste troche containing lactic acid bacteria and preparation method of fruit paste troche
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  • Fruit paste troche containing lactic acid bacteria and preparation method of fruit paste troche

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Experimental program
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Effect test

Embodiment 1

[0058] Embodiment 1 raw material preparation

[0059] 1. Preparation of germinated brown rice:

[0060] The preparation method of the germinated brown rice comprises the following steps: put the brown rice in an ultrasonic cleaning machine equipped with 0.2% sodium bicarbonate solution at room temperature, power 300W, frequency 25KHz ultrasonic cleaning for 8min, rinse, drain, and soak in water at 13°C 7h, ventilation once every 15min, ventilation pressure 0.12MPa, at the same time electric field strength 30kV / cm, pulse time 400μs, pulse frequency 200Hz carry out high voltage pulse electric field treatment, until the brown rice moisture content is 36%; Drain the brown rice after soaking, in Dark germination is carried out in the germination room. The dark germination temperature is kept at 22°C, and the dark germination time is 13 hours. During this period, water is sprayed until the moisture content of the brown rice is 43%. Then, it is soaked in water at a temperature of 40°...

Embodiment 2

[0070] A blueberry slice containing lactic acid bacteria, mainly prepared from the following raw materials in parts by weight:

[0071] 90 parts of milk, 40 parts of blueberry, 12 parts of sucrose, 7 parts of germinated brown rice, 3 parts of Chinese herbal medicine extract, 8 parts of fermentation agent, 5 parts of probiotic factor, 4 parts of protective agent, and 0.2 part of stabilizer;

[0072] The starter is uniformly mixed with the following powders in parts by weight: 35 parts of Lactobacillus plantarum, 30 parts of Bifidobacterium bifidum, 20 parts of Bifidobacterium lactis, 20 parts of Streptococcus thermophilus, 18 parts of Bifidobacterium longum , 18 parts of Bifidobacterium infantis, 15 parts of Bifidobacterium adolescentis, 13 parts of Lactobacillus bulgaricus, 12 parts of Lactobacillus acidophilus, 9 parts of Lactobacillus casei, 6 parts of Lactobacillus rhamnosus;

[0073] The Lactobacillus plantarum powder is prepared from Lactobacillus plantarum CGMCC No. 4200...

Embodiment 3

[0088] A kind of yellow peach, apple and banana slices containing lactic acid bacteria, mainly prepared from the following raw materials in parts by weight:

[0089] 80 parts of milk, 10 parts of yellow peach, 10 parts of apple, 10 parts of banana, 10 parts of sucrose, 6 parts of germinated brown rice, 2 parts of Chinese herbal medicine extract, 7 parts of fermentation agent, 4 parts of probiotic factor, 3 parts of protective agent, and 0.1 parts of stabilizer share;

[0090] The starter is uniformly mixed with the following powders in parts by weight: 30 parts of Lactobacillus plantarum, 25 parts of Bifidobacterium bifidum, 15 parts of Bifidobacterium lactis, 15 parts of Streptococcus thermophilus, and 15 parts of Bifidobacterium longum , 15 parts of Bifidobacterium infantis, 13 parts of Bifidobacterium adolescentis, 12 parts of Lactobacillus bulgaricus, 10 parts of Lactobacillus acidophilus, 8 parts of Lactobacillus casei, 5 parts of Lactobacillus rhamnosus;

[0091] The La...

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Abstract

The invention discloses a fruit paste troche containing lactic acid bacteria and a preparation method of the fruit paste troche. 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 paste, increase the content of soluble cellulose of the fruit paste and prevent the fruit paste from brown stain. Moreover, when the fruit paste and the yogurt are mixed, a scientifically compounded freezing protecting agent which is relatively good in anti-freezing effect is added. Finally, the fruit paste troche containing lactic acid bacteria, 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 (1.55-2.52)x10<11> CFU / g. At normal temperature, the expiration data is 30-36 months.

Description

technical field [0001] The invention relates to a fruit pulp sheet, in particular to a fruit pulp sheet containing lactic acid bacteria 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 produci...

Claims

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Application Information

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IPC IPC(8): A23C9/133
Inventor 李建树
Owner TIANJIN ZHONGTIAN JINGKE SCI & TECH
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