Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

Lactobacillus food and preparation method thereof

A lactic acid bacteria, food technology, applied in dairy products, milk preparations, applications and other directions, to achieve the effect of improving the content of viable bacteria, the uniformity of state and taste, and improving the survival rate of lactic acid bacteria

Inactive Publication Date: 2015-12-02
TIANJIN ZHONGTIAN JINGKE SCI & TECH
View PDF13 Cites 5 Cited by
  • 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 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Lactobacillus food and preparation method thereof
  • Lactobacillus food and preparation method thereof
  • Lactobacillus 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 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 kind of lactic acid bacteria food is mainly made from the following raw materials in parts by weight:

[0071] 65 parts of milk, 50 parts of fruits and vegetables, 18 parts of sucrose, 17 parts of germinated brown rice, 5 parts of Chinese herbal medicine extract, 5 parts of starter, 7 parts of probiotics, 4 parts of protective agent, 0.3 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 parts of Bifidobacterium lon...

Embodiment 3

[0089] A kind of carrot, blueberry yoghurt freeze-dried tablet, is mainly made from the raw material of following parts by weight:

[0090] 55 parts of milk, 25 parts of carrot, 20 parts of blueberry, 15 parts of sucrose, 16 parts of germinated brown rice, 4 parts of Chinese herbal medicine extract, 4 parts of fermentation agent, 6 parts of probiotic factor, 3 parts of protective agent, and 0.2 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...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Particle sizeaaaaaaaaaa
Particle sizeaaaaaaaaaa
Bud lengthaaaaaaaaaa
Login to View More

Abstract

The invention discloses a lactobacillus food and a preparation method thereof. The preparation method is characterized in that in yoghourt fermentation, a functional starter, germinated brown rice, Chinese herbal medicine extract with hot-cold resistance irritability and a stabilizing agent for effectively improving stability are used; through temperature-variable yoghourt fermentation, lactobacillus proliferation is maximized and lactobacillus hot-cold resistance irritability is improved; yoghourt and fruit and vegetable slurry are pre-treated by a non-thermal processing method so that mixed bacterium infection in the process is prevented, a fruit and vegetable slurry juice yield and fruit and vegetable slurry soluble cellulose content are improved and fruit and vegetable slurry browning is prevented; and in mixing of fruit and vegetable slurry and yoghourt, a scientifically compounded cryoprotectant with good anti-refrigeration effects is used. The lactobacillus food has a fine taste, uniform texture, stable state, natural quality, high living bacterium quantity, strong functionality and a long quality guarantee period, has living bacterium content of 1.75*10<11> to 2.55*10<11> CFU / g and has a quality guarantee period of 30-36 months at a normal temperature.

Description

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

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23C9/123A23C9/13A23C9/133A23C9/152A23C9/18
Inventor 李建树
Owner TIANJIN ZHONGTIAN JINGKE SCI & TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com