Viable bacteria containing fruit pulp food and preparation method thereof

A technology for fruit pulp and food, which is applied in the field of fruit pulp food containing live bacteria and its preparation, and achieves the effects of improving the survival rate of lactic acid bacteria, improving the content of live bacteria, and making the state and taste uniform.

Inactive Publication Date: 2015-10-28
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 stres

Method used

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  • Viable bacteria containing fruit pulp food and preparation method thereof
  • Viable bacteria containing fruit pulp food and preparation method thereof
  • Viable bacteria containing fruit pulp food and preparation method thereof

Examples

Experimental program
Comparison scheme
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 freeze-dried sheet of blueberry yoghurt containing viable bacteria is mainly prepared from the following raw materials in parts by weight:

[0071] 60 parts of milk, 40 parts of blueberry, 17 parts of sucrose, 12 parts of germinated brown rice, 6 parts of Chinese herbal medicine extract, 8 parts of starter, 8 parts of probiotics, 3 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....

Embodiment 3

[0088] A freeze-dried sheet of yellow peach, apple and banana yoghurt containing living bacteria, mainly prepared from the following raw materials in parts by weight:

[0089] 50 parts of milk, 10 parts of yellow peach, 10 parts of apple, 10 parts of banana, 16 parts of sucrose, 10 parts of germinated brown rice, 5 parts of Chinese herbal medicine extract, 7 parts of fermentation agent, 7 parts of probiotic factor, 2 parts of protective agent, 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]...

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Abstract

The present invention discloses a viable bacteria containing fruit pulp food and a preparation method thereof. Functional ferment, germinated brown rice, Chinese herb medicine extracts with cold and heat resistant irritability, and stabilizing agent which can effectively enhance the stability are added in the process of yogurt fermentation. A temperature variable yogurt fermentation technology can enable the proliferation of lactic acid bacteria to a maximum degree and improve the cold and heat resistant irritability of the lactic acid bacteria. Non-thermal processing technology is used to pretreat yogurt and fruit pulp to prevent infectious microbe infection during process, increase fruit juice yield rate, increase the content of soluble cellulose in the fruit pulp, and prevent browning of the fruit pulp. A scientifically compounded cryoprotectant with a relative good anti-freeze effect is added when the fruit pulp and yogurt are mixed. Finally the fruit pulp food with delicate mouthfeel, uniform texture, steady state, high number of viable bacteria, strong function, and long shelf life is obtained. The viable bacterium content is 1.55 * 10^11-2.52 * 10^11 CFU/g and the fruit pulp food can be stored for a shelf life of 30-36 months at room temperature.

Description

technical field [0001] The invention relates to a pulp food, in particular to a pulp food containing living 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 producing a large amount o...

Claims

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Application Information

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IPC IPC(8): A23C9/127A23C9/133
Inventor 李建树
Owner TIANJIN ZHONGTIAN JINGKE SCI & TECH
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