Fruit and vegetable tablet containing lactic acid bacteria and preparation method of fruit and vegetable tablet

A technology of fruit and vegetable slices and lactic acid bacteria, 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: 2015-11-25
TIANJIN ZHONGTIAN JINGKE SCI & TECH
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  • 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 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

Method used

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  • Fruit and vegetable tablet containing lactic acid bacteria and preparation method of fruit and vegetable tablet
  • Fruit and vegetable tablet containing lactic acid bacteria and preparation method of fruit and vegetable tablet
  • Fruit and vegetable tablet containing lactic acid bacteria and preparation method of fruit and vegetable tablet

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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 steps of: placing the brown rice in an ultrasonic cleaning machine equipped with 0.2% sodium bicarbonate solution at room temperature, power 200W, frequency 25KHz ultrasonic cleaning for 8min, rinsing, draining, and soaking in water at 13°C 5h, ventilate once every 15min, ventilation pressure 0.12MPa, carry out high-voltage pulse electric field treatment at electric field strength 30kV / cm, pulse time 400μs, pulse frequency 200Hz at the same time, 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 ...

Embodiment 2

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

[0071] 65 parts of milk, 62 parts of fruits and vegetables, 18 parts of sucrose, 19 parts of germinated brown rice, 5 parts of Chinese herbal medicine extract, 5 parts of starter, 4 parts of probiotics, 4 parts of protective agent, 0.2 part of stabilizer;

[0072] The mass percent composition of the fruits and vegetables is: 12% of acerola cherry, 12% of lemon, 9% of leek, 7% of cucumber, 7% of wax gourd, 6% of strawberry, 5% of carrot, 5% of papaya, 5% of pineapple, and 5% of banana , spinach 4%, mulberry 3%, citrus 3%, sweet orange 3%, grape 4%, cranberry 3%, celery 3%, white radish 2%, blueberry 2%.

[0073] The starter is uniformly mixed with the following powders in parts by weight: 40 parts of Lactobacillus plantarum, 30 parts of Bifidobacterium bifidum, 20 parts of Bifidobacterium lactis, 20 parts of Streptococcus thermophilus, 18 pa...

Embodiment 3

[0089] A carrot and blueberry slice containing lactic acid bacteria is mainly prepared from the following raw materials in parts by weight:

[0090] 55 parts of milk, 35 parts of carrot, 25 parts of blueberry, 15 parts of sucrose, 18 parts of germinated brown rice, 4 parts of Chinese herbal medicine extract, 4 parts of starter, 3 parts of probiotic factor, 3 parts of protective agent, and 0.1 part of stabilizer;

[0091] The starter is uniformly mixed with the following powders in parts by weight: 35 parts of Lactobacillus plantarum, 25 parts of Bifidobacterium bifidum, 15 parts of Bifidobacterium lactis, 15 parts of Streptococcus thermophilus, 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;

[0092] The Lactobacillus plantarum powder is prepared from Lactobacillus p...

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Abstract

The invention discloses a fruit and vegetable tablet containing lactic acid bacteria and a preparation method of the fruit and vegetable tablet. In the fermentation process of yoghourt, a functional fermentation agent, sprouted cargo rice, Chinese herbs extracts with cold and hot sensitivity resistance, and a stabilizing agent capable of effectively improving stability are added; the yoghourt is fermented under dynamic temperatures, so that the proliferation of lactic acid bacteria is maximized, and the cold and hot sensitivity resistance of the lactic acid bacteria is improved; a non-hot processing technique is adopted for pretreating the yoghourt and the pulp of fruits and vegetables so as to prevent microbial contamination during the process, increase the juice yield of the pulp of the fruits and the vegetables, increase the content of soluble cellulose in the pulp of the fruits and the vegetables, and prevent the pulp of the fruits and the vegetables from generating brown stains; a refrigerating protective agent which is scientifically compounded and has a better refrigerating resistant effect is added while mixing the pulp of the fruits and the vegetables as well as the yoghourt. Finally, the prepared fruit and vegetable tablet is fine and smooth in mouth feel, homogeneous in texture, stable in state, natural in quality, high in viable count, high in functionality, and long in quality guarantee period, and the viable count is 1.75 *1011-2.55 *1011CFU / g. Under the normal atmospheric temperature, the quality guarantee period of the fruit and vegetable tablet is 30-36 months.

Description

technical field [0001] The invention relates to fruit and vegetable slices, in particular to a fruit and vegetable slice 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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133
Inventor 李建树
Owner TIANJIN ZHONGTIAN JINGKE SCI & TECH
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