Fruit paste-lactobacillus tablet and preparation method thereof

A technology of fruit pulp lactic acid bacteria tablets and lactic acid bacteria tablets, 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 live bacteria, and uniform state and taste

Inactive Publication Date: 2015-11-18
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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  • Fruit paste-lactobacillus tablet and preparation method thereof
  • Fruit paste-lactobacillus tablet and preparation method thereof
  • Fruit paste-lactobacillus tablet 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 blueberry lactic acid bacteria sheet is mainly prepared from the following raw materials in parts by weight:

[0071] 60 parts of milk, 40 parts of blueberry, 12 parts of sucrose, 8 parts of germinated brown rice, 3 parts of Chinese herbal medicine extract, 5 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 and Lact...

Embodiment 3

[0088] A yellow peach, apple, and banana lactic acid bacteria sheet are 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, 10 parts of sucrose, 7 parts of germinated brown rice, 2 parts of Chinese herbal medicine extract, 4 parts of fermentation agent, 4 parts of probiotic factor, 3 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] The Lactobacillus plantaru...

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Abstract

The invention discloses a fruit paste-lactobacillus tablet and a preparation method thereof. During the fermentation process of yoghourt, a functional leavening agent, germinated brown rice, a traditional Chinese herbal extract with a cold/hot irritability resistant property, and a stabilizing agent, which can effectively improve the stability, are added. The temperature-variable fermentation technology can maximally promote the proliferation of lactobacillus and improve the performance of lactobacillus on preventing cold/hot irritability. A non-heating technology is adopted to pre-process yoghourt and fruit paste; in the non-heating technology, the mixed bacterium infection during the process can be prevented, the juice yield is increased, the content of soluble fibers in the fruit paste is increased, and the browning of fruit paste is prevented. When the fruit paste and the yoghourt are mixed, a scientifically-compounded cryoprotectant with a good anti-freezing effect is added. The tablet has the advantage of fine taste, uniform texture, stable state, high active bacterium number, strong functionality, and long shelf life. The active bacterium content is 1.55*10<11> to 2.52*10<11> CFU/g. The shelf life of the tablet is 30 to 36 months at a room temperature.

Description

technical field [0001] The invention relates to a lactic acid bacteria tablet, in particular to a pulp lactic acid bacteria 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 ...

Claims

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Application Information

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IPC IPC(8): A23C9/18A23C9/13A23C9/123
Inventor 李建树
Owner TIANJIN ZHONGTIAN JINGKE SCI & TECH
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